Hey there, foodies! If you're like me and always on the lookout for healthy and tasty recipes, then you're in for a treat today. I'm excited to share with you a recipe that combines the goodness of red spinach leaves and protein-rich split chickpea dal to create a flavorful and nutritious meal. This Red Spinach and split Bengal gram (Chickpea Dal or chana dal) Stir-Fry Curry is a dish that I always turn to when I'm in the mood for something hearty and delicious. The curry is loaded with conconut, aromatics and spices like garlic, onion, green chili, red chili powder, and turmeric, which give it a fantastic aroma and depth of flavor. The combination of red spinach and split bengal gram (chickpea dal) creates a perfect balance of textures and flavors that will leave you feeling satisfied and energized.
This is a side dish my mom makes when she gets her hands on some red spinach leaves. She learned this dish from her friend who is a native of Andhra Pradesh, and it's been one of my favorite from my school. I can't get enough of this delicious Red Spinach and Spilt Chickpea Dal Stir-Fry Curry, and now even my husband is a fan of it! My boys also like it. So, let's get started and cook up this healthy and delicious curry together!
Recipe of Nutritious Red Spinach and Bengal Gram Stir-Fry Curry
Section 1: Ingredients Required
1 bunch clean and rinsed Red Spinach leaves, finely chopped
3/4-1 cup cooked split Chickpea Dal (Chana Dal)
1/4 cup grated coconut
1 Onion, finely chopped
4-5 Garlic cloves, minced
1-2 Green Chilies, finely chopped
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
Salt to taste
1 tbsp coconut oil
1 tbsp clarified butter
Section 3: Recipe Video of Red Spinach and Bengal Gram Stir-Fry Curry
Watch the recipe video for better understanding
Section 2: Instrcutions for making colourful and Nutricious Red Spinach and Bengal Gram Stir-Fry Curry
Instructions for cleaning the leaves
1. It's important to inspect the red spinach leaves and pick out any bad or wilted leaves before washing. These leaves should be discarded, as they may contain mold or bacteria that can contaminate the other leaves. By discarding bad leaves, you can ensure that the remaining leaves are fresh and safe to eat. Also, remove woody stem part.
Fill a large bowl with cold water.
Place the red spinach leaves in a colander and rinse them under running water to remove any dirt or debris.
Once the leaves are thoroughly rinsed, transfer them to the bowl with cold water.
Gently swish the leaves around in the water to help remove any dirt or sand that may be stuck to them.
Let the leaves soak in the water for a few minutes to loosen any dirt or sand.
Lift the leaves out of the water.
Rinse the leaves under running water once again to remove any remaining dirt or sand.
Shake the colander to remove excess water from the leaves, chop and set aside.
Instructions for cooking split bengal gram
Rinse the chana dal in water until the water runs clear. Soak the dal in water for at least 15 minutes to 30 mins. Soaking helps to soften the dal and reduce the cooking time.
Drain the soaked chana dal and transfer it to a pressure cooker.
Add 1 cups of water for 1/2 cup chana dal, 1/4 teaspoon turmeric powder, and 1/4 teaspoon salt to the pressure cooker.
Close the pressure cooker with its lid and put it on medium flame.
cook for 3-4 whistles on medium flame.
Turn off the heat and allow the pressure to release naturally.
Once the pressure is released, carefully open the lid of the pressure cooker. The chana dal should be soft and cooked through.
Instructions for making the stir-fry curry
Start by heating a pan over medium heat. Add oil and let it heat up.
Add chopped onion and fry until it turns light brown.
Add minced garlic and fry for another minute until fragrant.
Add finely chopped green chilies and stir well.
Add red chilli powder, turmeric powder, and salt to taste. Mix everything well.
Now add the chopped red spinach leaves and stir well.
Cover the pan and let it cook for 4-5 minutes on low heat until the red spinch leaves are cooked and tender.
Now, add the cooked chickpea dal (chana dal) and stir well. Let it cook for a few minutes until everything is well combined.
Add grated coconut and stir everything well again and let it cook for another minute.
Finally, turn off the heat and serve hot with steamed rice or roti.
Note: You can adjust the spice levels according to your taste. If you like it less spicy, reduce the amount of red chilli powder and green chilies. Enjoy your delicious and healthy Red spinach and split Bengal gram Stir-Fry Curry!
Serving suggestions and Conclusion
Here are a few serving suggestions:
As a side dish: The curry can also be served as a side dish to accompany a larger meal. Try pairing it with grilled or roasted meats, or with other vegetable dishes.
Serve over rice: The stir-fry curry would pair nicely with steamed white or brown rice. Spoon the curry over the rice and garnish with fresh herbs or chopped nuts.
With flatbread: Serve the curry alongside some fresh, warm flatbread, such as naan or roti. The bread can be used to scoop up the curry and add a nice texture contrast.
Topped with yogurt: To add a creamy element to the dish, try topping the curry with a dollop of plain yogurt. The yogurt can also help balance out any heat or spice in the curry.
Sprinkled with herbs: Add some color and flavor to the dish by garnishing with fresh herbs, such as cilantro or parsley. These can be sprinkled on top just before serving for a pop of freshness.
Overall, there are many ways to serve a red and Bengal gram spinach stir-fry curry. Feel free to get creative and experiment with different pairings and toppings to find your favorite combination!
Hoping you liked the recipe. Please share in your experiences, feedback, and comments.
Thank you.
Stay healthy, stay happy!
Yummily Vinitha
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