Bachali Kura Pappu (Malabar Spinach Dal)

Bachali Kura Pappu (Malabar Spinach Dal)

Some of these ingredients might not be familiar to you, but if you have time, visit the groceries in the Mahatma Gandhi District around Hillcroft and got exploring. I recommend visiting Chandrika Masala and talking to the owner there. http://www.chandrikamasala.com/

Ingredients

  • 1 small cup tur dal/red gram dal/kandi pappu
  • 2 cups chopped and tightly packed Malabar spinach
  • 1 onion, chopped
  • Big pinch turmeric powder
  • 2-3 green chilies, slit lengthwise
  • ½ tsp chopped ginger
  • Salt to taste
  • 2 cups water
  • 1 Tablespoon tamarind paste
  • For seasoning
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dal/minappa pappu, split gram dal (optional)
  • 3-4 garlic cloves, crushed
  • 2 dry red chilies, de-seed and tear
  • 10-12 fresh curry leaves
  • 2-3 teaspoons oil

Instructions

  1. In a pressure cooker, place dal, Malabar spinach, onions, green chilies, ginger and turmeric powder. Add 2 cups of water and pressure cook. If cooking over stove top, cook till the dal is almost cooked.
  2. Heat oil in a heavy bottomed vessel, add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chilies and curry leaves and stir fry for half a minute.
  3. Add this to the pressure cooked dal along with salt and combine. Add tamarind paste with 1/2 cup of water and cook on slow to medium flame for 7-10 minutes without lid or until you get the consistency of your choice.
  4. Serve with white rice and a stir fry dish.

Notes

http://www.sailusfood.com/2011/01/10/bachali-kura-pappu-malabar-spinach-dal/

http://plant-it-forward.org/bachali-kura-pappu-malabar-spinach-dal/

Fish & Greens

* one fish, filleted into serving size pieces

* one-third cup palm oil (or peanut oil or any cooking oil)

* three cloves garlic, chopped

* one onion, chopped

* one cup water

* one pound spinach leaves, cleaned (or collards, kale, or similar, cleaned, chopped, and blanched)

* canned tomatoes

* one tablespoon salt

* cayenne pepper, red pepper, or African Hot Sauce (to taste)

What you do

* In deep pan, fry the fish in the oil. Add the garlic and onion. Reduce heat and simmer until onions are clear. Add water. Simmer 15 minutes.

* Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.) Season to taste. Simmer until all is done. Serve with Baton de Manioc (also called Chikwangue), Fufu, or Rice.

Malabar Spinach Pudding

Malabar Spinach Pudding

Ingredients

  • 1 qt. Spinach – ripped or roughly chopped
  • 1 cup minced Onion
  • ¼ cup minced Garlic
  • ¼ cup minced Chinese Chives
  • 6-8 each Egg yolks - Use healthy very firm egg yolks. Runny or loose yolks will compromise the
  • custard
  • 1 ½ cups whole Milk
  • 7-8 Tbs. Salt

Instructions

  1. Sautee your onion and garlic until they become soft. Add the spinach and chives. Cook for about 5 to 8 minutes on medium heat. Season with salt. With a handheld blender, or stationary blender, blend the sautéed veggies into a liquid.
  2. With a fine mesh sleeve strain the liquid and discard the solids.
  3. Tempure the eggs into the warm spinach liquid along with the milk. Pour the mixture into ramekins of your choice. Smaller ones will cook faster and more evenly.
  4. Place the ramekins in a casserole or hotel pan. Put the pan with the ramekins inside in a 325-degree pre heated oven. Pour water a little over half way up the side of the ramekins. Close the oven and cook for about 30 minutes.
  5. To check to see if the puddings are cooked fully take a ramekin out of the oven and place it on a solid surface. Gently shake the ramekin. If it is still “watery” or loose continue to cook. It should not “giggle” at all when it is fully cooked. Cool them in the fridge out of the water bath they were cooked in. Using a paring knife, run the knife on the inside of the ramekin. Flip onto a plate. You should have a “creamed spinach mold” in essence.
http://plant-it-forward.org/malabar-spinach-pudding/

Malabar spinach and Fig smoothie

Malabar spinach and Fig smoothie

Ingredients

  • ½ cup Spinach – ripped or roughly chopped
  • 1 each Banana – ripe
  • 2 cups Figs – ripe figs with the stems cut and then frozen
  • 1 ½ cups – Almond Milk
  • 1 Tbs. Honey
  • 1 teas. Cinnamon

Instructions

  1. Be sure to use a powerful strong blender. I think the vita-mix blender is a really great tool but have heard good things about ninjas and the bullets.
  2. Blendtech is another high-end blender.
  3. Substitute crushed ice instead of frozen figs if your blender cannot break them down fully.
http://plant-it-forward.org/malabar-spinach-and-fig-smoothie/

Malabar spinach smoothie

Malabar spinach smoothie

Ingredients

  • 1 cup grapes
  • 1/2 cup pineapple chunks
  • 2 cups packed, fresh Malabar spinach
  • 1/2 ripe banana, peeled
  • 1/2 cup water
  • 1/2 cup ice cubes

Instructions

  1. Blend together and enjoy!
http://plant-it-forward.org/malabar-spinach-smoothie/