Palak Mangodi - Sun Dried Lentils in Spinach Curry - Known as mangodi or wadi, sun dried lentils are a great way to add protein to Vegetarian meals.
Servings: 4 people
- 2 tablespoons oil divided
- 1 tomato chopped
- 2 cups spinach leaves
- 1 cup Armritasi/Punjabi wadi about 8
- 1 onion finely chopped
- 1 teaspoon cumin seed
- 1 teaspoon garam masala
- 1 teaspoon red chile powder cayenne pepper
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon ground turmeric
- salt to taste
Heat 1 tablespoon of the oil. Add wadi and stir fry for 2 minutes. Add 2 cups water and bring to a boil. Boil for 5 minutes.
Drain and chop the mangodi into smaller pieces.
Set aside and reserve for later.
Bring a pot of water to a boil. Add spinach and boil for 1/2 minute, until the leaves wilt. Drain and transfer to food processor.
In a food processor, puree the spinach with the tomato. Add 1 cup water and puree until smooth.
In a large skillet or wok, heat remaining oil. Add cumin seed until they splutter and start to turn golden. Add ginger garlic paste and onion. Cook for a few minutes, until lightly browned.
Add spinach puree, garam masala, chile powder, turmeric and salt. Boil on high for 5 minutes
Add boiled mangodi/wadi and cook for 1 more minute.
Serve with roti or paratha.
Calories: 248kcal | Carbohydrates: 32g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 645mg | Fiber: 15g | Sugar: 3g | Vitamin A: 1888IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 4mg