Wednesday, March 14, 2007


1 cup fresh spinach, washed and chopped
1 cup split peas (dal masoor or dal arhar can also be used)
1 small potato, peeled and cut into small pieces
1 tsp turmeric powder
2 small red chilis
1 tsp salt
1 tsp curry powder
2 tsp cumin seeds (jeera)
Oil (sesame or olive)

Mix all the ingredients in a medium sized WOK except red chilis, cumin seeds, oil, with water just enough to keep the ingredients just covered. Spinach will give out water while cooking. Cook till the potato pieces become tender and the lentil is cooked well, keeping the WOK closed with a lid.

When done, heat the oil in another WOK, fry cumin seeds and red chilis for a few seconds, till cumin seeds are golden brown and red chilis remain red. Pour the oil over the cooked spinach.

Spinach koottoo is ready to serve hot with steamed rice or roti (Indian bread)

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