Spinach Pachadi (Spinach in Spiced Yogurt)

SPINACH PACHADI

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.  

INGREDIENTS

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

INSTRUCTIONS

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.

Early summer salad

STRAWBERRY SPINACH SALAD

2009 Cardamom Kitchen LLC All Rights Reserved

Serves 4

INGREDIENTS

1/2 pound boneless chicken breasts

1 cup fresh strawberries, sliced

5 ounces fresh spinach

2 tablespoons crumbled feta

Olive oil (optional)

INSTRUCTIONS

Heat the oven to 350 degrees.

Cover a baking sheet with parchment.  Season both sides of the chicken with salt and freshly ground black pepper. Place it on the parchment paper.

Bake for 20 minutes. Cool. Shred with your fingers. 

Wash and dry the spinach. Divide it between 4 plates. 

Top each serving of spinach with 1/4 cup sliced strawberries, 1 1/2 teaspoons of feta, and 1/4 of the shredded chicken.

Dress lightly with olive oil (optional).

Spinach Thoran

 

I hosted some friends for lunch on Easter. Being a dessert lover, I prepared the menu in reverse order, beginning with egg-shaped mini chocolate cakes soaked with framboise eau-de-vie and drizzled with ganache.
 

For the main course, I made basmathi rice, spinach thoran (sauted spinach), and fish mappas (mild fish curry). I was a little worried about serving the thoran after one of my guests said that she tries to avoid spicy food! Turns out, I had no reason to fret. It was the star of the meal.
 

If you're looking for a flavorful way to make spinach (a superfood with lots of potassim), try my mom's recipe included below. A few tips:

• Twelve cups of spinach may sound like a lot, but it shrinks considerably when cooked.
• Dry out the spinach leaves before cooking them or you'll end up with a soggy dish.
• Increase the heat to medium high when you add the spinach, or again, you'll end up with soggy spinach.
• You'll develop the best flavor profile using fresh spinach. However, to save time, you can substitute the fresh spinach with three cups of frozen spinach that has been thawed. Start with the second step if you use frozen spinach. Substitute the fifth step with: "Add the thawed spinach and cook until it begins to loosen. Stir to blend the spinach and onion mixture."

SPINACH THORAN

2009 Cardamom Kitchen LLC All Rights Reserved

Serves 5 to 6

INGREDIENTS

2 tablespoons canola oil

1/4 teaspoon black mustard seeds

1 tablespoon urad dhal

1 cup finely sliced onion

2 dried red chilies

12 packed cups fresh spinach

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground cumin seeds

Dash of turmeric powder

3/4 teaspoon salt

1/4 cup unsweetened, shredded coconut

INSTRUCTIONS

Wash and drain the spinach. Set it aside to dry or pat the leaves with a paper towel to absorb excess water. Chop.

Heat the oil in a large saute pan on low heat. Add the mustard seeds and cover.

When the mustard seeds begin to pop, add the urad dhal. Cook until the dhal turns light brown.

Add the onions and red peppers. Increase heat to medium and cook until the onions are translucent.

Add the spinach. Increase the heat to medium high. Cover and cook until the leaves begin to wilt. Stir to blend the spinach and onion mixture.

Add the garlic powder, cumin powder, turmeric powder, salt, and stir. Continue to cook until the spinach is completely wilted.