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Ingredientes
- 1Â 1/2 lb Fresh spinach washed and trimmed
- 1/2 tsp Freshly grated fresh ginger
- 1 x Garlic clove, mashed
- 1/2 tsp Chopped fresh warm green chili (very finely chopped)
- 1/2 tsp Salt
- 2 Tbsp. Very finely chopped cilantro
- 2 Tbsp. Mustard oil
Direcciones
- This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of extra virgin olive oil, mustard oil is used, and apart from the taste of the greens themselves, the other strong flavors include raw garlic, raw ginger, green chilis, and cilantro. If you cannot obtain the pungent golden brown mustard oil that is called for in this recipe (available in Chinese as well as Indian groceries), steep 1/2 tsp. powdered dry mustard in 2 Tbsp. of vegetable oil.
- In Northern India, this dish is eaten at room temperature for breakfast, along with fried bread and tea. While raw garlic may seem alarming first thing in the morning, Indians consider it a medicinal necessity, and many swallow a crushed clove every day.
- DIRECTIONS:Bring 4 qts of water to a rolling boil in a large pot. Add in spinach and cook on high heat for 1 to 2 min, or possibly till wilted.
- Drain, rinse under cool water, and squeeze out as much liquid as you can easily.
- Put spinach in food processor or possibly blender with 2 Tbsp. water and blend till smooth. This will result in a fairly thick paste. Put in a serving bowl.
- Whisk together ginger, garlic, green chili, salt, cilantro, and oil.
- Pour this dressing over the spinach and mix thoroughly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 91 | |
| Calories from Fat 66 | 73% |
| Total Fat 7.49g | 9% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 690mg | 20% |
| Total Carbs 4.75g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.54g | 0% |
| Protein 3.56g | 6% |
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