Uh, well, we were a little flaky with our veggie share last week. I don’t know what we ate, but it wasn’t a whole lot of vegetables. My husband made a saute mix of chicken livers/gizzards from a BoBo Chicken with some kale, cremini mushrooms that came out kind of weird so I’m not even going to go any further other than I ate it.
So, on a way more delicious note, PLGCSA Member and Board Member Pavani Thagirisa sent me this recipe (modified) of what she did with her share. She is an excellent cook and so this is probably guaranteed to be tasty!
Spinach OR Kale OR Chard OR a mix of all three – 1 bunch
(pluck the leaves and wash them and cut into medium size pieces )
Dal (yellow, red or orange) – 1 cup
Onions (small) – 2(chopped)
Small Green chillies or Japapenos – 1-10 (increase number of chilies in proportion to desired hotness)
Oil – 1 tbl spoon
Salt – to taste
Mustard seeds (optional) – 1 tbl spoon
Whole Cumin seeds (optional, but recommended) – 1 tbl spoon
Garlic cloves – 2
Red chillies – 1 or 2
Curry leaves (optional, but recommended)
Tamarind Paste- 4 to 5 tbl spoons OR the juice of 1-2 whole limes (depending on desired level balance of sour)
1. Wash and pressure cook dal, choice of greens,tamarind/lime,chopped onions,green chillies,turmeric together with 3 cups of water for 30-45 minutes. (want slightly soupy consistency, but not too wet. If water boils off and too thick, add small amounts of water until dal is very soft/mushy).
2. Add salt
3. Heat oil in a Pan add crushed garlic cloves,mustard seeds,cumin,red chillies,curry leaves and fry them to turn medium brown .
4. Now add dal to this and cook in low heat with lid covered for 5 minutes.
5. Serve hot with rice or naan.