INGREDIENTS
Spinach Pachadi
Servings - 3
INGREDIENTS
Spinach - 130 grams
Onions - 120 grams
Garlic - 1 tablespoon
Water - 50 milliliters
Tomato - 230 grams
Tamarind - 2 tablespoons
Red chili - 1 teaspoon
Ghee - 2 tablespoons
Cumin seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dry red chili - 2
Split bengal gram - 1 tablespoon
White lentils - 2 teaspoons
Asafoetida - 1/4 teaspoon
Dried curry leaves - 1 teaspoon
Salt - 1 teaspoon
Ghee - 1 tablespoon
Roasted papad - for garnishing
PREPARATION
1. In a blender, add 120 grams onions, 1 tablespoon garlic, 50 milliliters water and blend until smooth. Keep aside.
2. In another blender, add 230 grams tomato, 2 tablespoons tamarind, 1 teaspoon red chili and blend until smooth. Keep aside.
3. Place 130 grams spinach on a board, chop it, and transfer it to a bowl. Keep aside.
4. Heat 2 tablespoons ghee in a pan, add 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds and 2 dry red chili. Sauté for 30 seconds.
5. Add 1 tablespoon split bengal gram, 2 teaspoons white lentils and 1/4 teaspoon asafoetida. Stir well.
6. Add blended onion puree and cook for 8 - 10 minutes over medium heat.
7. Then, add blended tomato paste and 1 teaspoon salt. Cook for 8 - 10 minutes over medium heat.
8. Add chopped spinach and mix well. Cover and cook for 5 - 8 minutes.
9. Remove the lid and stir well. Remove from heat.
10. Garnish with ghee and crushed roasted papad.
11. Serve.