Though not weekly, I prepare Spinach at least once in month. It is everyone's favourite at home. I prefer to have the organic baby spinach. (Not much of cleaning work)
For a change I added Sprouted Moong and Viji's SIMP powder along with other usual Ingredients. It came out very well and tasted more delicious than usual. I was wondering...is it because of Sprouted Moong or Viji's SIMP ? I didn't want to conclude anything with this, so I prepared the same Spinach Dhal other time without Sprouted Moong and the result....more-delicious-than-usual again.
Thanks to Viji. I wanted to share this with you all and here it is.
Spinach - 1 Bunch (or 2)
Onion - 2 Nos (Large)
Tomato - 2 Nos (Large)
Green Chilli - 4 Nos
Toor Dhal - 1 Cup
Red chilli powder - 2 Tsp
Milk - 4 Tsp (Coconut milk preferred)
Viji's SIMP - 3 Tsp
Sprouted Moong - 5 Tsp (Optional)
Turmeric powder - A pinch.
Salt - As required
Oil - 2 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - Few
Red Chilli - 2
- Clean spinach and chop nicely.
- Chop onion, tomato and green chilli.
- Cook the dhal with a pinch of Turmeric.
- Heat oil in a pan, fry onion and green chilli for sometime.
- Add the spinach, add some water and allow it to cook. (Do not close the lid. Add sprouted moong at this stage if you need)
- Once it is half cooked, add tomato and cook for some more time.
- Add the cooked dhal, red chilli powder, Viji's SIMP and salt.
- Adjust water accordingly and cook till the raw smell of red chilli powder disappears.
- Switch off the stove and add milk.
- Temper with Mustard, Curry leaves and Red chilli whole.
You can have it with rice or as a side dish to Chapati.
- Spinach - Rich in Vitamin A and Vitamin C
- Toor Dhal - Rich in protein, starch, fiber, iron, calcium and minerals.