This dish was purely experimental and It was fabulous when we tried it. It definitely going to be a regular at my place now. I started of making the authentic saagwala rajma assuming that I had chawli/amaranth at home realizing that I didnt have any while making the dish. I used tender baby spinach instead and it was an amazing combination. I prefer using kashmiri rajma always instead of the normal rajma because I think they taste better.Here I go…

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This is my all time favourite dish. My mom always made it for me when I went back home for a holiday.Its actually made with Bachali aaku or purslane leaves/Mayalu Bhaji. sometimes they make it with palak, but the authentic taste still lies with Bachali aaku.

Ingredients:

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2 bunches of Palak/spinach

1 packet of Suran(kanda)

1/4 cup roasted peanuts
1/4 cup coconut

For the paste :

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1 and 1/2 spoon of mustard

1 teaspoon rice

1 x 1 inch piece of ginger

handful of coriander

For the Popu/tadka :

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1 teaspoon Chana dal

1 teaspoon Urad dal

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

4 dry chillies

4 green chillies

1 sprig of curry leaves

1/4 teaspoon asafoetida

First, wash and cut spinach and defrost the suran/kanda/yam.In a pressure cooker place spinach, yam, 1/2 cup water, turmeric and let it cook until 2 whistles. Meanwhile , soak all the ingredients for the paste for a minimum of 15 minutes and grind coarsely.

Once the veggies are boiled,remove from heat and do the popu by heating oil in a skillet. Add the chana dal, urad dal, cumin, mustard seeds, dry chillies, green chillies, curry leaves, asafoetida , wait until the mustard seeds pop and then add the boiled spinach and yam. Add salt and the paste Mix well. Sprinkle a quarter cup of fresh coconut and add the roasted peanuts for garnish.