Kat's Paalak ka Saag (lentils with spinach)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Kat's Paalak ka Saag (lentils with spinach) calories by ingredient
Introduction
a hearty vegetarian dish, completed with rice or Naan. a hearty vegetarian dish, completed with rice or Naan.Number of Servings: 7
Ingredients
-
10 oz package of spinach, cleaned de stemmed & chopped
1 medium onion
3 cloves of garlic
1 14 oz can tomatoes
1 tbs + 1 tsp. minced fresh ginger
1/2 very finely chopped thai green chili pepper
1 tsp ground turmeric
1 tsp ground cumin
2 TB ground mild curry
1 tsp ground coriander
1.5 tsp garam masala
1 tsp sugar
15 curry leaves
chicken broth as needed
3.5 cups of cooked lentils
3.5 cups of cooked gourmet rice mix
Directions
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.