I missed Veganmofo over the weekend, so I thought I will post 2 very simple recipes to make up for it. These two dishes are actually too simple and easy and they don’t need a recipe, but I’ll give them anyway. 🙂

First up is Spinach fry or sautéed spinach. I sometimes add soaked moong dal to make it even more nutritious.

Spinach Fry

  • Servings: 4-serving
  • Difficulty: easy
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Summary

  • Cuisine: south indian
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

½ lb Spinach (about 4-5 cups), washed and chopped
1 Onion – large, chopped
3 Green chilies – sliced longitudinally
For tadka:
½ tsp Urad dal
1 tsp Cumin seeds
1 tsp Mustard seeds
1 Dry red chili
pinch Turmeric
2 cloves Garlic – minced
to taste Salt

Steps

  1. Heat 2tsp oil in a large sauté pan; add urad dal, cumin & mustard seeds & red chili; once the seeds start to splutter add garlic and sauté till golden brown and fragrant. Make sure not to burn garlic.
  2. Add onions, green chilies, turmeric and sauté till onions are lightly browned. Next add spinach; cover and cook till cooked thoroughly, about 6-8 minutes.
  3. Add salt; cook uncovered on medium-high heat till most of the water evaporates. Serve with rice or roti.

Tomato Dal

  • Servings: 46-serving
  • Difficulty: easy
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Summary

  • Cuisine: andhra
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

½ cup Moong dal
½ cup Red Masoor dal
2 Tomato – medium, chopped
2 Green chilies – chopped
1 tbsp Tamarind paste
For tadka
1 tsp Mustard & Cumin seeds – each
2 Red chili
pinch Asafetida
pinch Turmeric
to taste Salt

Steps

  1. Cook both dals with tomato, green chilies & enough water in a pressure cooker until thoroughly cooked (takes about 4-5 whistles in my cooker).
  2. In a small saucepan, heat 1tsp oil and add the tadka ingredients; once the seeds start to splutter, add the tadka to the cooked dal along with ta marind paste, turmeric, salt and 1 cup water. Simmer the mixture for another 7-8 minutes. Serve with steamed rice or roti.

I served my dishes with DK’s Sweet Potato rotis. I microwave peeled & cubed sweet potatoes with some water, drain and mash into pulp and mix the pulp with the atta (whole wheat flour) & just a little bit of salt. These are my all-time favorite rotis and I make them as often as possible. Try them, you wont be disappointed.

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