Veggie Foodie

Ingredients:

• 1 cup sprouted matki (moath beans)
• 3 cups chopped spinach (palak)
• 1 tomato, finely chopped
• salt to taste

To be ground into a smooth paste

• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 1 clove garlic
• 3 whole dry red chilies, broken
• 1/4 teaspoon turmeric powder
• 2 tbsp grated coconut
• 1 cup water

For tampering

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 4 cloves garlic, crushed
• 10 to 12 curry leaves, torn into pieces

Method:

1. Pressure cook the sprouted matki (4-5 whistles)
2. After taking out cooked matki, go through it and remove any hard and uncooked matki
3. Place a pan on medium heat and add cooked matki, chopped spinach, tomato and salt with 1 1/2 cups of water
4. Add the ground paste, bring to boil and simmer for 10 more minutes. Keep aside
5. Make a tempering by heating the oil in a small pan and adding mustard seeds to it
6. When the seeds crackle, add the garlic and saute for 2 minutes
7. Add the curry leaves and pour this tempering over the curry, bring it to a boil and serve hot with rice or any Indian bread

Serves: 4

Inspiration source:

http://www.tarladalal.com/Matki-Aur-Palak-ki-Curry-4371r

Remarks:

This Wonderfully seasoned but not too spicy curry from South Indian is an excellent accompaniment for rice or parathas.