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IndianVegetarian

Meatless Monday – Spinach with Garbanzo Beans, Indian Style

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I typically have frozen spinach and cans of garbanzos in my pantry, making this an easy fix for me. It’s just kissed with exotic spices to add flavor, and makes a hearty meal. You can eat it on it’s own, with rice, tortillas or flatbreads. Enjoy!

Ingredients
3 tablespoons melted ghee
1 teaspoon cumin seeds
1 cup onions, finely chopped
1 teaspoon fresh ginger grated with a microplane
1 16 oz package of frozen spinach
1 teaspoon cumin
1/4 teaspoon turmeric
Dash of cayenne pepper
3 cloves of garlic, put through a garlic press, or finely minced
1 15oz can of garbanzo beans, rinsed (cold water) and drained in a colander

Instructions
1. In a large skillet heat ghee over medium heat.
2. Add cumin seeds.
3. When the cumin seeds start to “crackle” add onions.
4. Saute onions until golden.
5. Add ginger, stir
6. Add spinach, cumin, turmeric, cayenne, and garlic, stir to combine.
7. Add garbanzos, stir.
8. Add salt to taste.
9. Cook for roughly 7 to 10 minutes, stirring occasionally, until spinach is wilted and cooked through.
10. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   

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IndianVeganVegetarian

Meatless Monday – Saag Dal (Spinach Lentils)

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Have you ever smashed an entire peanut butter sized jar of turmeric on the floor? Good times let me tell you! My kitchen floor is so clean right now, you could eat off it. But, I digress…I’m always looking to sneak greens into my food, and this is definitely a tasty way to do it. My Noni (grandmother) used to make this, and I tried to do her justice here. 🙂 The moong dal is delicate, light, protein rich and infused with the flavors of ginger, garlic and earthy cumin – a perfect way to transform otherwise boring cooked spinach. Very simple to prepare, and tastes great on it’s own, or served with rice or flatbread. If you prefer a thinner consistency to your dal, add more boiling water. Enjoy!

Ingredients

1 cup moong dal (split moong beans without husk) – rinsed and drained (remove any stones)
6 cups of water
1⁄2 cup onions
1⁄2 cup tomatoes, finely chopped
11⁄2 teaspoons garlic, finely chopped
1⁄2 tablespoon heaped fresh ginger, grated with a microplane
1⁄2 teaspoon turmeric
11⁄2 teaspoons Himalayan pink salt (or salt to taste)
1 cup frozen spinach
2 cups boiling water
4 tablespoons butter, ghee or coconut oil
1⁄2 teaspoon cumin seeds
1 red dried chili (deseeded)
1⁄2 cup chopped onions
1 teaspoon cumin powder
1⁄2 cup tomatoes, finely chopped

Instructions

  1. Rinse dal in colander until water runs clear about a minute or so.
  2. Bring six cups of water to a boil in saucepan.
  3. Add the rinsed dal, onions, tomatoes, garlic, ginger, turmeric, and salt.
  4. Cook uncovered over low heat for 45 minutes, stirring occasionally.
  5. Add frozen spinach and two cups of boiling water, stir.
  6. Cook for 15 minutes, stirring occasionally.
  7. Remove from heat.
  8. In a skillet heat butter, ghee or coconut oil.
  9. Add cumin seeds, stir cook for for 1 minute or until cumin is light brown.
  10. Add red chili, stir.
  11. Add onions, stir.
  12. Cook until onions are reddish brown.
  13. Add cumin powder, stir.
  14. Add tomatoes. Stir frequently and cook until tomatoes are soft, and onion mixture begins to separate from the butter (ghee or coconut oil).
  15. Add onion mixture to dal, stir until combined and serve.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   

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IndianVeganVegetarian

Spinach with Potatoes (Saag Aloo)

I love spinach! I generally keep frozen spinach on hand for smoothies and cooking.This recipe of my mom’s has been one of my favorites for years. It’s simple, satisfying and comes together relatively quickly. If you are new to Indian food, this is a great one to start with – very mild as far as spice goes, but it definitely doesn’t skimp on flavor. The warm earthy flavor of the cumin coupled with the sweet and buttery flavor of the sauteed onions adds depth to the lightness of the spinach, and the potatoes…well, potatoes just mean comfort food no matter how you cook them. This dish is fantastic and nutritious wrapped up in a tortilla for a quick meal when you are on the go, or served with lentils for a proper lunch or dinner. Enjoy!

Ingredients

4 tablespoons extra virgin coconut oil (melted)
1 dried red chili (seeds removed)
1⁄2 teaspoon cumin seeds
1 cup of onions, finely chopped
1⁄2 tablespoon fresh ginger, grated with a microplane
3 cloves garlic, finely chopped or grated using a microplane
1 cup potatoes, peeled and chopped into bite size pieces
1 teaspoon cumin powder
1⁄4 teaspoon turmeric
1 16oz bag frozen spinach, thawed and well drained
3⁄4 teaspoon Himalayan pink salt, or to taste

Instructions

  1. In a large skillet heat oil over medium heat.
  2. Add red chili and cumin seeds, stir.
  3. Add onions and sauté for one minute.
  4. Add ginger and garlic.
  5. Sauté mixture until onions are slightly golden.
  6. Add potatoes, stir.
  7. Sauté potatoes for 3 to 4 minutes until potatoes are slightly browned.
  8. Add cumin powder and turmeric, stirring frequently for one minute.
  9. Add spinach, stir.
  10. Add salt, stir.
  11. Reduce heat to medium low, and cover skillet.
  12. Continue to cook stirring occasionally for 12 to 15 minutes, or until potatoes are fork tender.
  13. Remove from heat.
  14. Serve, and enjoy.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   


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