Fresh spinach is one of those things which is hard to resist. On my weekly visits to the Lancaster Dutch Market the minute I see the fresh green leaves, inviting thoughts of vitamins, minerals and nutrients run through my head. But by then it is too late the pack has already been purchased. I had just such a pack sitting in the refrigerator and thoughts of cooking Spinach with dal or potatoes or mashed by itself did not seem appealing enough. Bee to the rescue, saw her post on Canary Beans with Fenugreek Leaves though I did not have fenugreek leaves or canary beans or vangi bhaath powder, had perfect substitutions for all of them. I had this fresh pack of spinach beans, some unopened red Cargamanto Beans and the ever ready sambhar powder. Red Cargamanto Beans are nutty and very similar to the Dominican beans when cooked with boiled peanutty taste.
Recipe Source : Canary Beans with Fenugreek leaves
1. 2 Cups of packed fresh Spinach leaves washed and roughly chopped
2. 1 Cup of Red Cargamanto Beans soaked overnight and cooked to tender
3. 1/2 Medium Red Onion chopped
4. 3 cloves garlic chopped
5. 1 tbsp sambhar powder
6. seasonings: curry leaves, mustard and cumin
1. 1 tbsp fresh grated coconut
2. 1 green chili
3. 1 tsp of cumin seeds
lightly roast the above and make into a paste
1. Heat a tsp of oil and add the seasonings when the mustard starts to pop
2. add the onions and garlic and saute till translucent
3. add the spinach leaves and let them cook till soft
4. add the sambhar powder and mix
5. add the cooked beans and let it simmer for about 3-4 minutes
6. add the coconut paste and salt and simmer for a few minutes
Ready flavorful spinach a perfect side dish to rice or chapatis.
The Appeal by John Grisham
Nothing compared to some of his earlier books but a good read.