Spinach dal

Ingredients
Spinach - 1 bunch washed and chopped into big pieces
Toor dal - 1 cup
Tomato - 1 medium
Onion - 1 medium
Chilli powder- 1 tsp
Green chillies - 2
Turmeric - ½ tsp

For seasoning
Oil - 1 tbsp or ghee
Cumin, mustard seeds, channa dal, urad dal - 1 tsp each
Garlic - 3 pods (minced)
Curry leaves - a few
Asafoetida - ¼ tsp
Red chillies - 2

Pressure cook all of the above ingredients, then mash the dal. In a saucepan, add one tsp of oil or ghee and lightly fry the minced garlic, urad dal, channa dal, cumin and mustard seeds, red chilli pieces, asafoetida and curry leaves. Add the spinach-dal to the seasoning bring to boil for another few minutes. Pour some ghee on the top of the dal before serving. Serve with hot rice or roti.

Palak Egg Curry

Ingredients

3 boiled eggs
1 big bunch of spinach (discard the coarse stems) – blanch in hot water for 2 minutes, make a paste and keep aside
1 ½-2 tbsp ghee (clarified butter)
1 tsp cumin seeds
1 cinnamon stick
3 cloves
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tbsp coriander pwd
1 big juicy tomato (finely chopped, optional)
salt to taste
½ tsp garam masala pwd
1 tbsp malai (optional)

Method
Add ghee in a heavy bottomed vessel and add cinnamon stick,cloves and cumin seeds, let them splutter. Add the onions and green chillis, sauté them till light brown.Add ginger garlic paste and fry further for 2 minutes. Add red chilli powder and coriander powder and combine well.Add the tomato and let it cook for 5-6 minutes on medium heat. Add the palak paste and let it cook further for another 4-5 minutes.
Now add the egg pieces and combine. Cook covered on low heat for 3 minutes. You can add some water if you want then add salt and cook on medium heat for 6-8 minutes.
Add malai, garam masala powder and mix well.
Reduce flame, cover and cook for 2 minutes.
Serve hot with rotis or white steamed rice.

Note: for Palak paneer use panner instead of egg.

Green Pasta

Ingredients:

1 small bunch of Kale (or spinach, broccoli)
1 box of pasta (penne, linguine or others)
¼ cup cheese (any kind)
1 medium Onion
1 tbs of Garlic and Ginger paste
Oil, jeera, mustard, chillis for tempering

Bring a large pot of water to a boil. Add the kale or spinach for 2 minutes, don't overcook. Take out from the water make coarse paste. In the same pot add extra water to boil the pasta. Add some salt and 1 tsp oil in the water .After it’s done rinse in cold water.

Now heat a large pot pour oil add one by one jeera, mustard, and chillis. After the mustard splutters add onion, ginger and garlic, fry for few minutes then add a little chilli powder, garam masala or any other seasoning. Now add the puree and wait for another few minutes till oil leaks. Add cheese and some salt (remember the pasta and cheese have salt already) wait for cheese to melt. Then add pasta finally, stir well. Leave on a slow flame for few minutes.

Enjoy!