Sailu is doing a great job of organsing the 'Jihva for Ingredients' event this time (Indira is the originator of the JFI idea) . Sailu has chosen 'Lentils' as the ingredient for this event on July 1st, which seems so apt and fitting..There can be cookbooks dedicated just for lentils, which are packed with recipes for a variety of breakfast items, soups, main course dishes, desserts and so on. I myself had to choose from a whole lot of recipes and finally decided to go with Spinach Kootu. The following recipe is a contribution for the 'JFI - Dal' event:
As I mentioned in an earlier post, Spinach when cooked well tastes amazing and the feeling that it is a healthy food is a two-fold incentive both to the palate and the heart. I was running out of choices with spinach dishes when we were invited for dinner to a Tamil friend's house. Apart from rest of the wonderful dishes she had made that day, she made Spinach Kootu. I liked it instantly, but never managed to ask her the recipe. Some wild searches on the internet and I came up with this easy-breezy recipe (Tamil friends please forgive me if it is not an original kootu recipe:) ) Not too much trouble, very tasty and more importantly very healthy. Haffun!
1 bunch spinach
1/2 cup moong dal
2 tsp rasam powder
4-5 tsp dessicated coconut
1 tsp cumin
1 tsp mustard
Salt to taste
1) Pressure cook the moong dal and spinach along with a pinch of turmeric and 1/4th tsp of oil
2) Take the dessicated coconut and rasam powder in a blender and mix it well
3) Take a deep bottommed vessel, pour some oil, add in the order: mustard seeds and cumin
4) Pour the pressure cooked dal and spinach and mix well. Keep it for boil for 3-4 minutes
5) Add in the coconut - rasam powder mixture and stir well. Add salt as per to your taste, let it boil for few more minutes and switch off.
Serve with hot rice or chapatis.