SPINACH WITH LENTILS

Spinach is a leafy, dark green vegetable and an excellent source of vitamin C, K and folic acid. It is also good source of manganese, iron, Vitamin B2, B1 ,B6 and E.

 INGREDIENTS

Spinach (palak)                        1 bunch
Yellow split moong dal           1/2 tea cup
Onion finely diced                   1
Tomatoes finely diced             2
Ginger garlic paste                   1 tbsp
Turmeric powder                     1/2 tsp
Cumin seeds                              1/2 tsp
Asafoetida                                 1 tsp
Chilli powder                           according to taste
Olive/ refined oil                     2-3 tsp

METHOD

Wash the spinach 3 times in water. Drain the water and  cut finely.

Heat oil in a  frying pan, add cumin seeds,onions and turmeric. Saute till it becomes translucent. Add the tomatoes and saute till they become soft Add garlic-ginger paste, asafoetida and chilli powder. Turn off the heat.

Wash the dal. Put the dal in a deep vessel and add 2 cups of water. Add the above ingredients( onion-tomato). Add spinach and salt to taste.

In a pressure cooker keep the vessel inside and pressure cook for 4 whistles.

Serve with Indian flat breads or steamed rice.

SPINACH CELERY SOUP

Spinach is a leafy, dark green vegetable and an excellent source of vitamin C, K and folic acid. It is also good source of manganese, iron, Vitamin B2, B1 ,B6 and E.

Celery is rich in antioxidants, minerals and vitamins. It helps in lowering blood pressure, soothes nervous system, treats joint pains and fights cancer.

This soup is very healthy, tasty and simple to make. Potato gives thickness to the soup and celery enhances the flavour and taste of the spinach soup.

INGREDIENTS

Spinach leaves.                               10-15
Celery chopped.                             1 tbsp
Garlic                                                  3-4
Potato peeled chopped small   1
Onion chopped Medium             1
Butter/olive oil                              2 tsp
Salt to taste

FOR GARNISHING

Cottage cheese  as required

METHOD

Cut the cottage cheese/ paneer into thin small strips. Heat a flat pan add little olive oil and toss the strips in the pan till they turn lightly golden in colour. Keep it aside for garnishing.

Wash the spinach and blanch it.

Heat a deep frying pan add butter, onion, potato,celery, garlic and saute for 3-4 minutes on low heat. Add 1/2 tea cup water and cook till potatoes are done. Add the spinach and cook for a minute. Turn off the heat. When it cools down blend it in a blender.

Take the same frying pan add two tea  cup of water and add the spinach puree, mix it well and cook on low heat till it comes to a boil. Season with salt. Cook for another 2-3 minutes. Turn off the heat.

Garnish with cottage cheese/paneer and serve hot.

SPINACH WITH LENTILS

Spinach is a leafy, dark green vegetable and an excellent source of vitamin C, K and folic acid. It is also good source of manganese, iron, Vitamin B2, B1 ,B6 and E.

 INGREDIENTS

Spinach (palak)                        1 bunch
Yellow split moong dal           1/2 tea cup
Onion finely diced                   1
Tomatoes finely diced             2
Ginger garlic paste                   1 tbsp
Turmeric powder                     1/2 tsp
Cumin seeds                              1/2 tsp
Asafoetida                                 1 tsp
Chilli powder                           according to taste
Olive/ refined oil                     2-3 tsp

METHOD

Wash the spinach 3 times in water. Drain the water and  cut finely.

Heat oil in a  frying pan, add cumin seeds,onions and turmeric. Saute till it becomes translucent. Add the tomatoes and saute till they become soft Add garlic-ginger paste, asafoetida and chilli powder. Turn off the heat.

Wash the dal. Put the dal in a deep vessel and add 2 cups of water. Add the above ingredients( onion-tomato). Add spinach and salt to taste.

In a pressure cooker keep the vessel inside and pressure cook for 4 whistles.

Serve with Indian flat breads or steamed rice.