Greens & Legume Curry

I served palak (spinach) with kala chana (black chickpeas) when I had guests the last time. The dish was much appreciated and there have been several requests for the recipe. The point of this recipe is to pair anything with anything. What do I mean by that? Use any green. And use any legume. It works wonders. I will demonstrate this using chick peas and spinach.
Greens and Legume Curry
1 bunch of greens (any greens) – I used spinach
1 cup chick peas
1 onion
2 tomatoes, chopped fine
2-3 green chillies, slit
2 red chillies, broken into two
4-5 garlic flakes
1/4 tsp turmeric powder
1/4 tsp pepper powder
Salt to taste
Pressure cook the chick peas with a little salt, for 2-3 whistles or till fully cooked, but not mushy
Wash and chop the greens
Heat a wok and add the greens
Add turmeric and pepper powders
Keep flame on medium heat and cook till greens are fully cooked (fully means that the raw taste is gone. Pressure cook for 2 whistles, if necessary)
Heat another wok and roast garlic flakes
Add onion, green and red chillies and sauté for a couple of minutes
Add tomato and continue to sauté
Add cooked greens and chick peas
Adjust salt
Mix well and continue to cook for about 30 seconds more, on low flame
Remove from flame and serve hot with red/brown rice or Indian breads.

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