Friday, February 7, 2014

Spinach Pachadi (Spinach in Spiced Yogurt)



Serves 4

This vibrantly flavored dish is a synch to prepare. For a simple meal, pair it with a plate of plain rice. Not looking for a main course? Let it serve  as a satisfying side. One more thing…since spinach is consistently on the Dirty Dozen list I suggest opting for organic.  

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1 (10 ounce) package frozen organic chopped spinach, thawed
2 tablespoons finely diced onions
1 tablespoon canola oil
¼ teaspoon black or brown mustard seeds
2 small dried red chilies
1 tablespoon skinned and split urad dhal (black gram)
1 teaspoon minced garlic
1¼ cups low-fat yogurt
1/4 teaspoon ground cumin
3/4 teaspoon salt

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Cook the spinach and onions in a saucepan over medium heat until the water evaporates, about 8 to 10 minutes. Cool completely.

Heat the oil in a small skillet over medium heat. Add the mustard seeds. When they begin to pop, add the red chilies and urad dhal. (For extra heat, tear the dried red chilies apart before you add them.) 

Cook until the urad dhal turns honey brown. 

Add the garlic and cook for 1 minute. Remove from heat. 

Place the yogurt in a medium sized bowl. Stir the seasoned oil into the yogurt. 

Mix in the spinach, cumin, and salt. 

Refrigerate for at least 1 hour. 

Serve chilled.

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