Spinach and Lentils With Potatoes and Carrots -- Version 1

Spinach and Lentil are a match made in heaven. The potatoes and carrots in the curry just accentuate that. This curry with hot steaming rice and chips is nothing short of bliss!The fact that Spinach has a high nutritional value and is extremely rich in antioxidants plus other vitamins and minerals is an added bonus.This is one my favorite "spinach" recipes and I am truly surprised that I didn't post it sooner.

Ingredients:

• 4-5 Cups Spinach, packed
• 2 Large Carrots, Peeled and cut into thick sticks
• 4 Yukon Gold Potatoes, Diced
• 1 Large Yellow Onion, sliced
• 2 Roma Tomatoes, seeds removed and roughly diced
• 5-6 Hot Green Chili or less/more
• 2 Stalks Curry leaves
• 6-7 Small Garlic Cloves
• Marble-sized Tamarind, seeds removed
• 3/4 Cup Split Pigeon Peas "Tuvar Dhal"
• 1/2 Tsp Turmeric Powder
• 3 Tbsp Olive Oil

For Tempering:

• 1 Stalk Curry Leaves, thinly sliced
• 1/2 Small Yellow Onion, thinly sliced
• A few pieces of the Seasoning Ball(see how a seasoning ball looks here) (OR) 1 Tsp Split Black Bean "Urad Dhal" + 1 Tsp Mustard Seeds
• A dash of Asafoetida "Hing"
• 2 each Hot Green and Red Chili, pierced
• 2 Tbsp Olive Oil

The Star-Ingredient: Spinach

Procedure:

• Clean the spinach leaves in several changes of cold water, roughly chop the leaves and set aside.Clean the split pigeon peas and cook or pressure cook with 3-4 cloves of garlic and turmeric powder.

• Fry the Potatoes and Carrot with 3-4 Tbsp of Olive Oil until they are browned at the edges.Set aside.

• Line a wide pan with  the chopped onions, tomatoes, green chilies, curry leaves, tamarind and remaining garlic.

• Top it with the chopped spinach and lid the pan. Cook for ~ 8 -10 minutes. Spinach generates its own steam and there is no need to add water.

• Keep checking the pan at regular intervals to make sure the ingredients don't stick to the pan.

• Roughly mash the ingredients in the pan with a wooden masher/potato masher.

• Add the cooked lentils and stir to incorporate.

• Transfer the browned potatoes and carrots to the pan.

• Sprinkle some salt and check for taste. Add more chili powder and salt if needed.

• Keep the tempering ingredients ready.

• Temper the ingredients in this order: Onions, cury leaves, chilies, seasoning balls and asafoetida

• Add them to the spinach pan.

• Stir to incorporate.

• Enjoy it with hot steaming rice and chips or with Ragi Balls.

PS: I will post Version 2, also with Carrot and Potatoes in the next month. Have you ever tried Spinach Chutney with Rice? Its a South-Indian Specialty and is a must try. Check it out..

For this week's Black And White Wednesday @ The Well-Seasoned Cook::  Sprouts Ahoy!

Enjoy!