Spinach Kootu

It is good for health to eat green leaves at least 5 days a week. We can create a kitchen garden in our home. Like mint plants, coriander, Gongura, curry leaves, tomatoes, peppers, spinach ….these plants can be grown in small-sized to medium-sized pots. We can get fresh leaves from our own home. Wherever I stay I like to grow plants in some pots.

Ingredients:

Baby Spinach – 3 cups (chopped)

Tuvar Dal – ½ cup

Coriander leaves – ½ cup

Onion – ½ (sliced)

Ginger grated – 1 teaspoon

Tomatoes – 2 (ripe- chopped)

Cumin seeds – ½ teaspoon

Coconut grated – 2 teaspoons

Asafoetida – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Whole dry red chili -2

Mustard seeds – ¼ teaspoon

Salt to taste

Oil

Method:

Boil the Tuvar dal.

Take the cooked dal in a pan. Keep it in heat.

To the dal, add the chopped spinach and coriander leaves.

Let it boil for 5 minutes.

In another burner, heat the oil.

To the oil, add the mustard seeds and cumin seeds.

When the mustard seeds starts to crackle, add the red chilli, asafoetida and sauté.

Then add the sliced onions and fry.

Add the tomatoes,grated ginger and stir. No need to be mushy.

Then add the coconut gratings and fry for 30 seconds.

Add this mixture to the spinach dal.

Now add the turmeric powder, salt and mix well.

Remove from heat and serve with roti or rice.

This goes to the SWC: Cooking with Greens event.

Posted in: kootu