New Years usually starts with resolution to eat healthy, loose weight etc etc.. many a new years, many a heros, many villains, once a hero, now a villain example carbs- once a villain now a hero example fats! and so many researches, so many fads later I have finally decided to go back to my ultimate comfort food, the food that my folks have been eating for generations and led a healthy life. May be the recipes that are traditional in my part of the world suits my genetic makeup the best. My great grandfather knew nothing of Atkins', Mediterranean diet or what the American Heart Association recommended.. but he did live a healthy life! So here, it is time to rewind and go back to our traditional recipes for at least four times a week and may be indulge in palate pleasing adventures the rest of the week.
Sapneeru is a very healthy dish, made with practically any vegetable, any greens and any pulses. Slight variation is also called Upsaaru. I will post the recipe sometime later. Sapneeru is a peasant food. If we envisage the life back in time, folks in the plains of Karnataka gathered a handful of greens, a handful of pulses simmered them in earthen pots, drained the mixture reserving the broth. Prepared some
Ragi mudde mixed it with the condiment called "Khara" and demolished their meals. Those who could afford would add a dollop of butter on top of the Mudde. That made up for the most balanced of meals. The "Khara" would be ground on granite mortar and kept in coconut shells in a cool place. Even without any refrigeration, it would last for a few days. How convenient it would be to come back home after a long day at the fields to eat such a meal? Should not food mean 'availability' and 'convenience'? though in modern context, 'availability' has a different connotation altogether! These days you cannot predict the vegetable in season if you depend on the 'availability' in super markets...
Here is Sapneeru,
Use any hardy greens of your choice, same with the black eyed peas. Substitute it with Moong dal, Moth Beans, Indian Beans/ Avarekalu etc..
Serves 6 || Calories per serving (Kcl) | total 298| Protein 5.5 | fat 5 || Fiber 10 gm |
Alsande / Black eyed peas/ Red Chori 2 Cups
Dantu Sappu / Red Spinach 2 Cups
For the Khara:
Green Chillies 5-6
Cumin 1 tsp
Pepper Corns 1 tsp
Salt
Garlic cloves 4
Tamarind (whole) about 2" piece
Fresh Coriander a handful
For the palya:
Expeller pressed peanut oil 1 tbsp
Onion chopped 1 medium
Mustard seeds 1/4 tsp
Dry Red Chillies like Byadagi 3-4
Garlic 2 cloves
Salt
Method:
- Pick and wash the peas in multiple changes of water. Pressure cook till soft and done. Else soak it for to hours and cook in a thick bottomed pot till tender.
- Clean and chop the spinach, dump it in a microwave safe bowl. Sprinkle some water over it and pop it in the microwave for about 4-5 minutes till the greens are slightly wilted but still green and bright. Else pop the chopped spinach with the boiling peas just five minutes before you take the peas off the heat.
- Drain the peas and spinach and save the broth.
- Pulse all the ingredients for the "khara" in a blender with as little water possible; better yet crush it in a mortar-pestle till smooth. Set it aside.
- For the Palya, heat oil in a wok. Tip in the mustard, chillies and garlic for a few seconds. Throw in the chopped onions. Once the onions are soft and translucent, throw in the cooked peas and spinach. Adjust salt and turn off the heat.
- To serve, Pour the broth over a bed of rice, place a dollop of the "Khara" and vegetables on the side. or Serve it this way with Ragi Mudde!
Goes out my favorite event the
MLLA @ Briciole brainchild of
Susan
