🇮🇳 Indian Vegetarian

Rongi Aur Palak

Name: Rongi Aur Palak
Prep time: 11 min
Cook time: 22 min
Total time: 33 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 300 g, chopped Spinach; 1, finely chopped Onion; 2, chopped Tomato; 6 cloves Garlic; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 cup, soaked overnight Black-Eyed Peas

🇮🇳 Indian

Black-eyed peas with wilted spinach, the Punjabi rongi that doubles as a meal. Humble dal, done properly, beats most fancy curries. Perfect with jeera rice and papad on the side.

Prep 11 min Cook 22 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Spinach300 g, chopped
Onion1, finely chopped
Tomato2, chopped
Garlic6 cloves
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Black-Eyed Peas1 cup, soaked overnight

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Cook the black-eyed peas in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
2
Mash the dal lightly against the side of the pot; leave some texture.
3
For the tadka, bloom cumin in ghee with dried red chilies until they swell and darken.
4
Add the spinach to the pan and cook till jammy, then tip everything into the dal and simmer ten minutes so the flavours marry.
5
Taste for salt and sourness; a squeeze of lemon at the end makes the dal taste of itself, only louder.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: spinach lobia | palak lobia curry | పాలకూర బొబ్బర్ల కూర | spinach chawli curry |special desi recipes · on YouTube