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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach Stewed with Lime Juice Recipe

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This recipe for Spinach Stewed with Lime Juice is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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