For nearly ten years, I went every month to a hill-station, Panchgani for the landscape I had designed for an 18-acre residential school campus which was executed in stages. This entailed a monthly visit to the site and I stayed in the Principal’s bungalow, which had a few old retainers. One of them being a handsome middle-aged man Dhondiba, who had multiple roles. He was a butler, dining table attendant, co-ordinator of other staff, the lady Principle’s guard while travelling, all-in-one. Most of the cooking was done by the cook or came from the school mess, but a few recipes only Dhondiba was in charge of. This vibrant green and delicious puréed spinach recipe having a strong rural origins, is one of his signature dishes. Vatla Palak (ground spinach) is what we call it, and is eaten with bhakri ( millet flatbread) or roti. In Holland I also use it as a hearty dip with a toasted pita bread or focaccia. I use 100g spinach per person. For a dip you will require less.
For 4 persons 1tsp=5ml/1 tbsp=15ml/1 cup=240ml
| 400g spinach leaves – or in India, two large bunches- (don’t get scared of the quantity, it shrinks as you cook!)- washed and drained. | |
| ¼ cup Chana dal- soaked for 2 hours or more, in hot water (or half cup cooked tuvar dal- without the extra liquid) | |
| 1 tbsp oil- peanut oil or sunflower | |
| 1 green chili chopped +1 medium onion -finely sliced lengthwise | |
| 2-3 tbsp coriander leaves | |
| Salt to taste | |
| A pinch of Soda-bicarbonate | |
| For Seasoning: | |
| 3 tbsp of peanut oil/ sunflower oil | |
| 5-6 cloves garlic finely chopped (the small cloves of small purple-tinted garlic, crushed with peels on give a great crunch) | |
| ⅛ tsp asafoetida | |
| ¼ tsp chili powder ( use cayenne if you like it hot/ or a Kashmiri/ Spanish or Hungarian mild one) |
| 1. | Cook the Chana dal till tender and just starting to split. About 15-20 mins.Drain off, reserve the water. |
| 2. | At the same time, heat a large wide pan, add 1 tbsp oil. |
| 3. | When the oil is hot, add chilies, the onion slices and coriander. |
| 4. | Stir fry till the onion is transparent. |
| 5. | Add the spinach a little at a time and stir till it slinks- you need not cook it more. Add a tiny pinch of soda-bicarbonate for a fresh green colour. |
| 6. | Remove the spinach mix from pan & drain in a colander while allowing it to cool. (Reserve the cooking juices). |
| 7. | Chop the cooled spinach roughly, so that spinach fibers do not affect the blending. |
| 8. | Blend the cooked Chana (or Tuvar) dal and the chopped spinach mixture together, to a smooth paste. Add just enough water (from the drained Chana/ Tuvar dal or spinach) to facilitate this. Add salt to taste. |
| 9. | It should be a firm mixture that holds together, not watery. ( Like hummus) |
| 10. | Warm it in the pan before serving, keep it warm to hot. |
| 11. | Just before serving, heat the oil for seasoning in a small pan. |
| 12. | When hot add the chopped/ crushed garlic and allow to become golden. Then in quick succession add asafoetida & the chili powder and pour over the spinach mixture. |
| 13. | Serve immediately with flat breads, or with warm roasted Pita bread. |