Spinach Amti with Peanuts

I try all the time to incorporate leafies into our diet as effortlessly as possible. One of my preferred ways to eat spinach- one of my absolutely favorite veggies- is to add it to a spicy, tangy lentil curry.
The slight bitterness of the spinach is nicely balanced out by sourness of the tamarind, the spiciness of the chilies and the sweet nuttiness of the peanuts. A nice balance of flavors, by Ayurvedic standards.

This is one of those quick, weeknight dishes written on a busy weeknight, so I will keep the introduction brief. Hope you guys enjoy this nutritious, delicious dish.

Ingredients:

1 large bunch spinach, washed thoroughly and chopped into thin strips.

3/4 cup pink lentils, or masoor dal, cooked until tender (I pressure cook it or, when I’m short on time, cover it with water and throw it into a microwave oven. It takes 10-15 minutes to cook, depending on your microwave.)

1 small lemon-size ball of tamarind, soaked in water for about 30 minutes. Express the juices into the water by crushing with your fingers and throw away the remaining solids.

3-4 cloves of garlic, sliced thin.

1 medium onion, sliced

2 green chilies, like serrano, thinly sliced

1/2 cup peanuts, soaked in water for about 30 minutes

1/2 tsp turmeric

1 tbsp coriander seeds, powdered

1 tsp mustard

1 tbsp canola oil

1/4 cup light coconut milk

Salt to taste

Heat the oil and add mustard. When it sputters, add the onions and fry on a medium frame until translucent.

Add the chilies and garlic and stir for a minute.

Add the coriander and turmeric powders. Stir again until spices are coated with oil.

Add the tamarind extract and let it boil about 2-3 minutes.

Add the spinach and stir in until it wilts. Then add the lentils and drained peanuts.

Stir in some salt.

Bring the lentils to a boil.

Turn the heat to low and let the lentils simmer about 10 minutes for all the flavors to come together.

Stir in coconut milk and immediately turn off the heat. Check the salt and add more if needed.

Serve hot with rice or rotis.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

13 thoughts on “Spinach Amti with Peanuts

  1. Permalink  ⋅ Reply

    Happy cook

    June 20, 2008 at 3:12pm

    Delicious. I too add the greens in dals that is one way to make my daughter eat the veggies.
    Send it to AFAM as it is coconut this month

  2. Permalink  ⋅ Reply

    Arundathi

    June 20, 2008 at 4:09pm

    the peanuts really make this, huh? yum – eating this right now – dal with spinach and peanuts! lol!

  3. Permalink  ⋅ Reply

    Laavanya

    June 20, 2008 at 5:57pm

    That looks amazing! Coconut milk is a nice touch too… :)

  4. Permalink  ⋅ Reply

    Uma

    June 21, 2008 at 1:18am

    what a delicious dal! healthy and yummy.

  5. Permalink  ⋅ Reply

    shammi

    June 21, 2008 at 7:30am

    Do you use raw peanuts or eating peanuts (roasted)?

  6. Permalink  ⋅ Reply

    Anardana

    June 22, 2008 at 1:45am

    Mmm! I want to make this ASAP! Thanks for the recipe!

  7. Permalink  ⋅ Reply

    Pearlsofeast

    June 22, 2008 at 1:56am

    Sounds delicious. Peanuts and coconut milk sounds great too.Love to try it.

  8. Permalink  ⋅ Reply

    Miri

    June 22, 2008 at 1:20pm

    Vaishali – am making this for dinner tomorrow – spinach – check, masoor dal – check, peanuts – check! Thanks for the delicious recipe!

  9. Permalink  ⋅ Reply

    TBC

    June 22, 2008 at 5:47pm

    It is good to have u back. Hope you had a good time in India.

    I like the sound of this amti. I especially like the addition of garlic and peanuts.

  10. Permalink  ⋅ Reply

    Vaishali

    June 22, 2008 at 7:07pm

    Happy Cook- Thanks for the tip.

    Arundathi, Laavanya, Sagari, Uma: Thanks,ladies.

    Shammi, Use raw peanuts, and not roasted or salted ones. Hope that helps :)

    Anardana, Hope you try it. Thanks.

    Pearlsofeast: Thanks, dear.

    Miri, So happy you plan to try it. Hope you like it.

    TBC, thanks. I had a great time in India, and the food was just amazing, as always.

  11. Permalink  ⋅ Reply

    Susan

    June 23, 2008 at 5:05pm

    Bitter and sour together? My cuppa!
    Good to see you back, Vaishali, and with your usual creative vegan flair.

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