Spinach In A Medley Of Vegetables And Legumes - {Sai Bhaji}

Recipe Ingredients

1/2 cup	118ml	Channa dal (yellow lentils) - see * Note
3 tablespoons	45ml	Oil - (to 4 tbspns)
1		Fresh ginger root - (1" long) - minced
6		Garlic cloves - chopped
1		Spinach - chopped
1		Potato - peeled, chopped
1		Carrot - chopped (large)
1/2		Eggplant - chopped
2		Tomatoes - chopped (large)
1		Onion - chopped
2		Serrano peppers - chopped
2 cups	474ml	Water
1/4 teaspoon	1.3ml	Turmeric
1		Mint sprig - leaves only
1 teaspoon	5ml	Ground coriander
2 tablespoons	30ml	Dried fenugreek - see * Note
		Salt - to taste
2 teaspoons	10ml	Lemon juice
		Chopped cilantro - for garnish

Recipe Instructions

* Note: Channa dal (yellow lentils) and dried fenugreek can be found at Indian markets.

Soak the channa dal in enough water to cover for 1 hour.

Heat the oil in a large saucepan over medium heat, add the ginger and garlic, and cook until fragrant (about 1 minute). Add the spinach, potato, carrot, eggplant, tomatoes, onion, serranos and drained channa dal. Add the water, turmeric, mint, coriander, fenugreek and salt to taste and bring to a boil. Cover, reduce the heat and simmer the mixture until the dal is soft, about 25 to 30 minutes.

Using an immersion blender, mash the vegetables and dal until blended, but so that you have some bits of vegetables and whole dal left. Do not puree. The dish should be creamy. (Mama always used an old-fashioned wooden churner-type of a beater and later moved onto a manual beater. I prefer a hand-held electric mixer). Add the lemon juice and stir well. Garnish with the cilantro. Serve with basmati rice, cucumber-yogurt raita and pappadums.

This recipe yields 8 servings.

Each serving: 114 calories; 101 mg sodium; 0 cholesterol; 6 grams fat; 14 grams carbohydrates; 4 grams protein; 3.34 grams fiber.

Source:
The Los Angeles Times, 01-17-2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.