"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach Stewed with Lime Juice Recipe

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This recipe for Spinach Stewed with Lime Juice, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Berrocal
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. veg. oil

1 t. black or yellow mustard seed

1/4 t. asafetida (hing) or garlic powder

1 T. dried split and hulled black lentils (urad dal) or yellow split peas (chana dal), sorted

2 packages (10 oz) frozen chopped spinach

1 t. salt

12 fresh karhi leaves or 2-3 fresh or dried bay leaves

2 fresh Thai, serrate or cayenne chilies, cut lengthwise in half

Juice or 1 medium lime (2 T.)

Directions:
Directions:
1. Heat oil and mustard seed in 1-quarter saucepan over medium-high heat. Once seed begins to pop, cover saucepan and wait until popping stops.

2. Add asafetida and lentils; saute about 30 seconds or until lentils are golden brown.

3. Stir in untrained spinach and remaining ingredients except line juice; reduce heat. Partially cover and simmer 10 minutes. Stir in lime juice. If using bay leaves, remove and discard.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Betty Crocker's Indian Homemade Cooking
p. 138

 

 

 

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