Sunday, August 8, 2010

Cabbage + Chickpeas Curry and Spicy Spinach!

For dinner tonight, I prepared two dishes: 1) Madras Style Cabbage + Chickpeas Curry (called Moottai Kos + Kondai Kadalai Curry in Tamil) and 2) Spicy Spinach (called Keerai Kootu in Tamil). Presented below are my recipes!
Cabbage + Chickpeas Curry (Moottai Kos + Kondai Kadalai Curry)

Ingredients:
Head of small cabbage shredded
About 12 oz of Chickpeas** (canned/fresh-frozen)
1 Tbsp Olive Oil
1 Tsp Chili Powder
1 Tsp Turmeric Powder
2 Tbsp shredded coconut (fresh/frozen/dry)
1 Tsp Mustard seeds
1 Tsp cumin
1 Tsp White Lentil (Urad Dal)
1 Tbsp shredded ginger
1 Tbsp shredded curry leaves
2 Tbsp chopped cilantro
Pinch of salt
Sprinkle of Asafoetida


Preparation:
Heat up the oil in a large pan.
When the oil is hot, turn down the heat.
Add the mustard seeds and let'em splutter.
After oil cools a bit, add the White lentils, asafoetida, cumin, shredded ginger, curry leaves, coconut.
Next, add the chickpeas. Stir, so the mixture doesn't stick to the pan.
Add the cabbage, turmeric, chili powder
Stir occassionally, cook until the cabbage turns slightly brownish!
Garnish with freshly chopped cilantro!
Add salt to taste!

**I prefer using what are called Kala Channa or Black Chickpeas instead of the traditional Chickpeas for this recipe. I have seen this product for about a buck at the Indian Grocery Store, here in DFW. It is probably available at other major groceries as well.

Chickpeas cooking in the pot, just about ready to join the shredded cabbage :)

A close-up of the finished product, Mootai Kos + Kondai Kadalai Curry!

Spicy Spinach (Keerai Kootu)

Ingredients:
1 cup cooked lentils (Toor dal)
2 Lbs frozen spinach
1 Tbsp Olive Oil
1 Tsp Turmeric Powder
3 Tbsp shredded coconut (fresh/frozen/dry)
1 Tsp cumin
5 red chili peppers

1 Tsp White Lentil (Urad Dal)
1/2 Tsp Tamarind Paste
1 Tbsp shredded ginger
1 Tbsp shredded curry leaves
2 Tbsp chopped cilantro
1/4 cup filtered water
Pinch of salt
Sprinkle of Asafoetida


Preparation:
Cook the Lentils and keep ready.

In a blender or a food processor, grind the red chilis, cumin and the coconut into a paste.


Heat up the oil in a large pan.
When the oil is hot, turn down the heat.
Add the asafoetida, frozen spinach, curry leaves, ginger.
Add the cooked lentils.
Add the spice paste.
Add the turmeric, tamarind paste.

Cook until the mix is not runny (until added water has evaporated) and spinach is not raw anymore, stir frequently.

Garnish with freshly chopped cilantro!

Add salt to taste!


Finished product(s) served with fresh chappathi/roti! Can also be served with rice!!

Bon appetit' :)

No comments:

Post a Comment

Thank you for your visit and comments. I read all comments and I appreciate them all.