Thursday, February 11, 2010

Spinach (bayam) Sambar/Dhal Curry

Alright ladies and gentlemen, how are you doing today? I hope, I sincerely do, hopefully you are full of bountifulness and moving on positively. I know, it is not always rosy and sunshiny, then again, lets be grateful for the little pleasures we are having. Food of course is definitely, for sure, a pleasure which naturally is in tandem with what to cook for the today. Today, lets go back to the classic sambar, aka Indian dhal curry. Today, its not just the basic sambar, but here we one added with spinach.

Rather affordable, in fact available at the Indian grocers or literally anywhere, this long green stem veg with broad purplish and green leaves is indeed healthy and nutritious. Adding it into plain sambar I bet you will agree will capture an overall desirable appetizing taste. This spinach sambar I will also regard as a classic dish for a rice meal, also, most probably you will need another two at least side items to go with it. Until I hop on board to this space with another recipe you should anxiously look forward to, take care all you beautiful people.

I cup yellow dhal (soak for 15mins, wash thoroughly, drain and keep aside).
1 medium bunch of green/reddish bayam (wash and cut into big pieces)
1 medium size tomato (slice thinly)
5 garlic (crushed)
1 teaspoon kunyit/turmeric powder
1/2 cup coconut milk
2 tbsp oil
Salt for taste.

For Tempering
½ medium size onion (slice thinly)
3 dried red chillies (broken into pieces)
1 handful curry leaves
1 teaspoon mustard seeds
1 teaspoon jintan manis (cumin seeds)
In a medium size pot, add dhal, kunyit powder, crushed garlic and  2 cups of water.
Simmer till dhal is half-cooked.
Add sliced tomato and cook until dhal turns fluffy.
Add bayam, coconut milk, salt and let it simmer.
Meanwhile, in another pan, heat 2 tablespoons of oil.
When oil is heated, add tempering ingredients. Quickly fry and tip into dhal mixture.
Stir and remove from heat.
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