Ingredients and Method to make Spinach with Peanut curry
1/2 cup raw peanuts
1/2 cup split chick pea lentil (chana dhal/ kadalai parappu)
2 inch piece of tamarind
12 oz spinach leaves
2 tbsp grated jaggery
salt to taste
1 tbsp chick pea flour (besan/ kadalai maavu)
seasoning
3 Thai or Indian variety green chilies (or to taste)
1 tbsp oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds (methi /mendiyam)
1/8 tsp asafoetida powder (hing/ perungayam)
1/4 tsp turmeric powder
Soak raw peanuts and chick pea lentil together in sufficient water for an hour.
Soak tamarind in a little water for about 15 to 20 minutes
Pressure cook peanuts + lentil until soft. Peanuts + lentils can also be cooked on the stove top until soft. Keep this aside.
In a small pan, place spinach, tamarind and some water and allow to cook until soft. Remove from heat and keep aside to cool. Puree spinach + tamarind in a blender until smooth and keep aside.
Heat oil on medium heat in a medium to large heavy bottomed pan. Add mustard seeds. When seeds begin to splutter add fenugreek seeds and stir until it begins to brown. Quickly add green chilies. When they begin to sizzle add asafoetida powder and turmeric powder and quickly stir a few times.
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Add pureed spinach to the seasoning. Pureed spinach splatters when added to the seasoning so make sure to keep a lid handy to close the pan. Next add cooked peanuts and lentil to it. Add salt to taste and grated jaggery and allow to simmer for a few minutes.
Finally mix chick pea flour in a little water (I used approximately 1/4 cup) and add the mixture to the spinach curry. Allow to simmer for a few more minutes until the curry begins to thicken slightly. Remove from heat and serve hot with phulkas/ rotis. Or serve as a side dish with any Indian themed meal.
1/2 cup raw peanuts
1/2 cup split chick pea lentil (chana dhal/ kadalai parappu)
2 inch piece of tamarind
12 oz spinach leaves
2 tbsp grated jaggery
salt to taste
1 tbsp chick pea flour (besan/ kadalai maavu)
seasoning
3 Thai or Indian variety green chilies (or to taste)
1 tbsp oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds (methi /mendiyam)
1/8 tsp asafoetida powder (hing/ perungayam)
1/4 tsp turmeric powder
Soak raw peanuts and chick pea lentil together in sufficient water for an hour.
Soak tamarind in a little water for about 15 to 20 minutes
Pressure cook peanuts + lentil until soft. Peanuts + lentils can also be cooked on the stove top until soft. Keep this aside.
In a small pan, place spinach, tamarind and some water and allow to cook until soft. Remove from heat and keep aside to cool. Puree spinach + tamarind in a blender until smooth and keep aside.
Heat oil on medium heat in a medium to large heavy bottomed pan. Add mustard seeds. When seeds begin to splutter add fenugreek seeds and stir until it begins to brown. Quickly add green chilies. When they begin to sizzle add asafoetida powder and turmeric powder and quickly stir a few times.
The copyright of this content belongs to Veginspirations.com
Add pureed spinach to the seasoning. Pureed spinach splatters when added to the seasoning so make sure to keep a lid handy to close the pan. Next add cooked peanuts and lentil to it. Add salt to taste and grated jaggery and allow to simmer for a few minutes.
Finally mix chick pea flour in a little water (I used approximately 1/4 cup) and add the mixture to the spinach curry. Allow to simmer for a few more minutes until the curry begins to thicken slightly. Remove from heat and serve hot with phulkas/ rotis. Or serve as a side dish with any Indian themed meal.
