Kat's Paalak ka Saag (lentils with spinach)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
10 oz package of spinach, cleaned de stemmed & chopped1 medium onion3 cloves of garlic1 14 oz can tomatoes1 tbs + 1 tsp. minced fresh ginger1/2 very finely chopped thai green chili pepper1 tsp ground turmeric1 tsp ground cumin2 TB ground mild curry1 tsp ground coriander1.5 tsp garam masala1 tsp sugar15 curry leaveschicken broth as needed3.5 cups of cooked lentils3.5 cups of cooked gourmet rice mix
First off, spices are to taste; I like strong; with that in mind, you may want to use less spice to start, since it will need adjustment later to taste anyway.
After spinach is prepped and ready to go, open canned tomatoes and dice, keep juice, then do onion, garlic, ginger and thai green chili pepper.
Heat large pan with some oil; I used a tablespoon, not given here; when it is good and hot, put in the onion, garlic, ginger, pepper and be sure to keep them stirring so they don't burn. Add in all your spices, except the curry leaves; sautee for a few more minutes keeping it all moving and then add in your tomatoes and the juice and scrape down sides, mixing well, and bringing back to a boil. Add in your curry leaves. Simmer for five and add in spinach mix well and cover, checking periodically as it wilts to mix it in evenly. Add broth if it gets too low, and add in your lentils once spinach has cooked down. Let simmer additional time til thickens or is not runny., tasting and adjusting seasoning to your taste; some put lemon juice in.Some also may add in sourcream or yogurt on top. Serve over cooked wild rice; 2/3 cups saag over 1/2 cup rice. A fruit salad is good with this to cleanse the palate.
Number of Servings: 7
Recipe submitted by SparkPeople user KAT573.
After spinach is prepped and ready to go, open canned tomatoes and dice, keep juice, then do onion, garlic, ginger and thai green chili pepper.
Heat large pan with some oil; I used a tablespoon, not given here; when it is good and hot, put in the onion, garlic, ginger, pepper and be sure to keep them stirring so they don't burn. Add in all your spices, except the curry leaves; sautee for a few more minutes keeping it all moving and then add in your tomatoes and the juice and scrape down sides, mixing well, and bringing back to a boil. Add in your curry leaves. Simmer for five and add in spinach mix well and cover, checking periodically as it wilts to mix it in evenly. Add broth if it gets too low, and add in your lentils once spinach has cooked down. Let simmer additional time til thickens or is not runny., tasting and adjusting seasoning to your taste; some put lemon juice in.Some also may add in sourcream or yogurt on top. Serve over cooked wild rice; 2/3 cups saag over 1/2 cup rice. A fruit salad is good with this to cleanse the palate.
Number of Servings: 7
Recipe submitted by SparkPeople user KAT573.
Nutritional Info Amount Per Serving
- Calories: 308.7
- Total Fat: 2.6 g
- Cholesterol: 0.4 mg
- Sodium: 193.4 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 13.4 g
- Protein: 15.4 g
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