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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the first eight ingredients in a large saucepan or a small dutch oven. | 2. In the summer you may use fresh tomatoes. | 3. Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated. | 4. Add more water if needed. | 5. Stir in salt. | 6. In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek) seeds and heat over high heat. | 7. Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves. | 8. Immediately add the spices to the spinach and stir to blend. | 9. Serve with plain boiled rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	10	ounces	chopped frozen	62.3689	11.0563	6.2369	0.8505
tomato	15	ounces	diced	76.5436	16.5419	3.7421	0.8505
onion	2		diced	128.0	29.888	3.52	0.32
serrano chilies	2		minced	-	-	-	-
cayenne powder	1	teaspoon		-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
tamarind paste	1/4	teaspoon		-	-	-	-
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
salt	1 - 1 1/2	1/2		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
channa dal	1	teaspoon		-	-	-	-
black mustard seed	1	teaspoon		-	-	-	-
urad dal	1	teaspoon		-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
methi seed	1/8	teaspoon		-	-	-	-
hing	1/4	teaspoon		-	-	-	-
ginger powder	1/4	teaspoon		-	-	-	-
curry leaf	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.