Spinach Lentil

#SpinachLentil : This is called #SambarPasalai in Tamil. These leaves are not commonly available in vegetable market or on the shelves of super market. You could see these plants with rosy purple color flowers on waste lands or in parks as weeds or in backyard gardens.

The leaves are slightly sour in taste. So in my view it got its name 'Sambar Pasalai'. It cooks very quickly, even quicker than Kodi pasalai or Palak.
Generally all green leafy vegetables are rich sources of vitamins, minerals and fibers. It is very important to include atleast any one green leaves in our food daily. The vitamins and minerals present in these green leaves are more than the much fancied carrots.

Ingredients :
1/2 cup                                  Sambar Pasalai
1                                            Onion, nicely chop
1 or 2                                    Green Chilly, split lengthwise
1                                            Red chilly, break into pieces
1                                           Tomato, chop nicely
1 or 2 Tbsp                           Coriander leaves nicely chopped
8                                           Curry leaves
1/4 cup                                 Green gram dhall
1/4 Tsp                                 Asafoetida
1/2 Tsp                                 Mustard seeds
1/2 Tsp                                 Cumin seeds
1 Tsp                                    Urad dhall
1/4 cup                                 Coconut milk
1/2 Tsp                                Oil

Method :
Wash pasalai leaves 2 or 3 times in water and place over a cutting board to drain excess water.

Pressure cook dhall adding a pinch of turmeric powder & 1.2 cup water for 3 whistles and 4 minutes at SIM. Set aside.
Heat a kadai with oil over a slow flame.
Crackle mustard and cumin seeds.
Then add broken pieces of red chilly, asafoetida powder and urad dal.

Fry till dhall turns golden color and then add green chilly, curry leaves, half of coriander leaves and onion.
Saute until onion gives out a nice aroma.

Then add chopped tomato and saute for 2 minutes.
Add cooked dhall and 1/2 cup of water.
Bring it to boil and allow to simmer until onion becomes soft.
Keep the flame at SIM and then add chopped pasalai leaves and coconut milk.

Mix well and allow to simmer until leaves get cooked.

Turn off stove and add coriander leaves.

Transfer into a serving bowl.

This is mixed with hot white rice adding a dash of ghee and relished with sambar and curry / poriyal.

This lentil also goes well with poori and chappathy.
Unlike other green leafy vegetables it changes to dull green color after cooking. But its sourness gives a distinct taste to the recipe.






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