This is one of the typical preparations using greens in many Andhra Brahmin households. It is a simple and quick dry saute using greens - toor dal with a basic tadka using mustard seeds and chillies. No addition of onions, tomatoes, garlic or coconut in the traditional version. It is meant to be basic and simple. The greens commonly used is amaranth leaves but I substitute spinach since I rarely find amaranth leaves here and always have a large stock of frozen spinach. I use frozen spinach and coconut and so this is done in a jiffy.
This healthy, nutritious spinach - dal saute is going to me my first day entry under the theme "Dry Sautes" in BM#18. Check what my fellow marathoners have come up with, here.
Ingredients: (4 servings)
Spinach (I used 10 oz frozen spinach. Or you msut have about a cup of spinach after cooking.)
3 Tbsp toor dal
1/4 cup fresh, shredded coconut (Thaw if using frozen coconut.)
Salt to taste
For tadka:
1 Tbsp oil
1 tsp chana dal / Bengal gram
1 tsp urad dal / split, skinned blackgram
1 tsp cumin seeds
1 tsp mustard seeds
6 - 8 red chillies (broken into bits)
1/8 tsp turmeric powder
Method:
* Cook toor dal adding water. The dal must be done but it should not turn mushy. The dal should retain their shape.
* If using frozen spinach, place it in a microwave safe bowl and cook without adding water.
* Heat oil in a pan and add the tadka ingredients in the order mentioned. When the dals start turning reddish, add the cooked spinach (if using frozen). If using fresh spinach, add it to the pan and saute until done.
* Next add the cooked toor dal, coconut and salt to the spinach and mix well. Cook for a couple of minutes more and turn off the stove.
* Serve with rice / rotis.
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