Saag Lobia

I love Black Eyes Peas. No, not the band, but the beans :) A rich cream color with a black spot, like someone has put a "tikka" to ward off the evil eye :) On my last trip to the Farmer's market I had picked up a bunch of Spinach. This Spinach - Lobia combo was a feast for the palate.

1 cup black eyes peas, soaked overnight in warm water
1 bunch spinach, cleaned and chopped coarsely
1 medium onion, finely chopped
2 tomatoes, chopped
2 cloves garlic, chopped
1" ginger, grated
3 green chillies, chopped
1 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp cumin powder
1 tsp coriander powder
Salt to taste
Oil

In a pressure cooker, add spinach + beans + 2 cups water + turmeric powder. Cook for 2 whistles, remove from heat and let the cooker cool down.

Meanwhile, in a pan, heat oil and add the cumin seeds. When they begin to sizzle, add the the chopped onion. When onion begins to turn pink add the garlic + ginger + chopped green chillies. Cook for a couple of minutes, then add the chopped tomato + cumin powder + coriander powder + salt. Cook till the oil separates and the tomatoes are cooked.

Add the cooked Spinach-Bean to the pan and mix well. Cook on medium low heat for 10 minutes till all the flavors have blended. Serve hot with Naan / Rice. Enjoy!!

Spinach-Split Pea Dal- Palak Chana Dal

Dinner : Naan, Baked Potato, Spinach-Split Pea Dal

I had seen this recipe on Indira's blog and since then had been wanting to try it out. Dal Palak (Spinach Dal) was a staple in my house during the winter days, but we used Moong Dal instead of Chana Dal. I definitely wanted to try this recipe with the Split Pea. I decided then that I was going to make this dish. A quick trip to the Grocery store and I was good to go. Thanks Indira for this wonderful recipe.

1 cup mixed green and yellow split pea (You get this packet at Trader Joe's)
1 small packet baby spinach
1 medium sized onion, sliced fine
4 fat cloves of garlic, minced
3 tomatoes, chopped
1" ginger, finely grated
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
4 cups water
Salt to taste
Oil

Wash the split pea and soak in warm water for about 15 minutes.
Heat oil in a pan, add the garlic and cook for a couple of seconds. Now add the sliced onion and cook till it turns pink. Add the grated ginger and cook till onion begins to turn a light brown. Now add the chopped tomatoes, and cook till the tomatoes become mushy and soft.
Add the spinach and cook till it wilts. Add the washed lentils, 4 cups of water, salt, turmeric powder, cumin powder, coriander powder, red chilli powder. Bring to boil, cover the pan, lower heat and let simmer till the lentil is cooked. Serve hot on a bed of rice / Roti / Paratha or just by itself and enjoy.

Healthy Plate : Pulao with Greens

On my last trip to Trader Joe's, I had found a packet called "Greens with Envy". The packet was a mix of healthy greens like Spinach, Broccoli, Asparagus spears and shelled Edamame. I used it to make a wholesome Pulao for dinner.

1 cup Basmati Rice, washed and soaked in cold water
1/2 packet of the mixed greens
2 cloves
2 green cardamoms
1" stick cinnamon, broken into two
1 medium sized onion, finely sliced
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3/4 tsp coriander powder
1/2 tsp cumin seeds
Salt to taste
Oil

Heat oil in a pan. Add the cumin seeds and when they begin to sizzle, add the cloves, cardamom and cinnamon. Cook for half a minute and then add the sliced onions. Cook till the onions turn pink. Now add the turmeric powder, chilli powder, coriander powder, lower heat and cook for a minute stirring constantly. Add the salt and the mixed green. Cook for 2-3 minutes.
Drain water from the rice and add to the pan. Increase heat to medium and cook for a minute. Add 2 cups water, cover the pan and cook till the rice is done. Do not stir the rice while cooking or the rice will break making the dish mushy. Serve hot with plain yogurt or Raita. Enjoy !

Palak Paneer - Tofu with Spinach

When I was a kid, my Ma would have trouble getting me to eat Spinach. This green leafy vegetable was not something I relished. I got hooked on to Spinach when I moved to New Delhi to work. The dhaba near my apartment would serve Spinach regularly, be it Palak Paneer, or Palak Parathas or some other dish. No matter what dish it was, the taste was awesome.
For having an ardent dislike for Spinach, now I love this green, leafy vegetable. it features regularly in my house, in many forms :)

Recipe Source : Adapted from Sanjeev Kapoor's cookbook

1 packet frozen chopped spinach
1 packet extra firm tofu
1/2 tsp cumin seeds
5-6 green chillies
10-12 cloves garlic
1/2 cup milk
1/4 cup water
Salt to taste
Oil
Heavy cream to garnish (optional)

Grind the spinach, garlic cloves and green chillies to a fine paste using 1/4 cup water. Drain the water from the tofu and cut into 2" cubes.
Heat oil in a pan. Add the cumin seeds and when they sizzle, add the spinach paste. Cook on medium heat till the spinach begins to bubble. Add the milk and bring to boil. Lower heat and simmer for about 5 minutes.
Add the tofu and salt and cook for 5-7 minutes, stirring occasionally. Garnish with cream and serve hot.