This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.
This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.
Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.
Toor dal/Kandi pappu – 2 small cups
Onion – 1 chopped
Green chillies – 5 chopped
Tomato – 1 chopped
Tamarind – few pieces wash and soak
Garlic cloves – 3
Turmeric powder – little
Salt to taste
Coriander powder – 1/2 tsp
Oil – 2 tsp
Mustard – 1/2 tsp
Red chillies – 3 slit
Curry leaves – 1 sprig
Garlic cloves grated – 2 large cloves
Onion – few slices
Pick only leaves and wash under running water and chop finely.
Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.
Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.
When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins and turn off heat.
Prepare the Tempering by heating oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.
Serve with Rice or Rotis/Chappatis