Thursday, February 11, 2010

Spinach (bayam) Sambar/Dhal Curry

Helloo all you great people! How are all of you doing today? I sincerely, I really hope all is fine on your ground. Though I''m aware that it can't be rosy and sunshiny all the time, each and every day. Nevertheless, we should, I reckon, we must be grateful for the little pleasures we have and of course, food is forever a pleasure, which in return is in tandem with what to cook for the today. Today, lets go back to the classic sambar (Rasam), aka Indian dhal curry. Today, its not just the basic sambar, but its spinach sambar. Spinach by far is rather affordable, food of Popeye The Sailor Man indeed, spinach, packed with aplenty nutrients I believe is easily available. This spinach sambar I will also regard as a classic dish for a rice meal (Chilli Soy Fish & Mutton Parathal). One which, I bet you will hail. Hail this Nava K's Spinach Sambar/Dhal Curry, will you? Thank you.

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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