Kala Channa – Spinach Gravy

Though I had originally planned to write about diet and diabetes as theme for today’s post, I was not able to complete it on time today.But I will surely be posting it within a week.So here is a diabetic friendly dish for today that is protein rich and has fiber to give a feeling of fullness.Goes well with rice and chapathi.

I used:

Kala Channa – 1 cup
Spinach – 1 bunch, roughly chopped
Onion -1 , chopped
Tomato – 1 chopped
Garlic- 3 pods, sliced
Tamarind paste- 1 teaspoon, dilutes in 1/2 cup water
Sambar powder- 2 teaspoons
Mustard -1 teaspoon
Cumin seeds -1 teaspoon
Oil- 2 teaspoons

Salt to taste

1. Soak kala channa over night and the next morning rinse with a fresh batch of water.
2. Pressure cook with adequate water till soft but not mushy.
3. Drain the excess water and reserve it.
4. Heat oil in a pan and put in mustard and cumin seeds.
5. When it splutters, add the onion and garlic.Saute till onion is translucent.
6. Put in tomato and cook till mushy.
7. Add the spinach leave and wait for it to wilt.
8. Put in tamarind extract, sambar powder, salt and bring to boil.
9. Simmer till the raw flavor of tamarind goes off.
10. Add the boiled channa and adjust the consistency with the reserved water that was used to boil the channa
11. Simmer till it thickens. If you like , you can mash a handful of channa in a mixie and add to the gravy.
12. Remove from heat and serve as a side dish.

Check out what the Marathoners are doing in Season #4 of the blogging marathon hosted by Srivalli

Diabetes Diet/Management: PJ[That’s me]

Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes:  Bhagyashri
30 Minutes Meals: Archana  
Seven days of Condiment: Kamalika, Srivalli

Bon Appetit…