Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Indian Mustard Greens with Spinach - Sarson ka Saag ; 0 pts ; 9g Carbohydrate; 3g Dietary Fiber

Saturday, January 22, 2011

[MC-AllEthnic-Recipes] Slow Cooker Indian Mustard Greens with Spinach - Sarson ka Saag ; 0 pts ; 9g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Slow Cooker Indian Mustard Greens with Spinach - Sarson ka Saag ; 0 pts

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound mustard greens -- trimmed and washed thoroughly
1 pound spinach -- trimmed and washed thoroughly
1 large yellow onion -- or red onion, peeled and roughly chopped
1 piece fresh ginger root -- 2-inch, peeled and chopped
15 garlic cloves -- peeled
6 green Thai chilies -- (to 8 chiles) or serrano, or cayenne, stems removed
1 tablespoon ground coriander
2 tablespoons corn meal
1 1/2 tablespoons salt
1 teaspoon turmeric powder
2 cups water
1 teaspoon garam masala

Put the mustard greens, spinach, onion, ginger, garlic, green chilies, coriander, cornmeal, salt, turmeric, and water in the slow cooker.

Cook on high for 6 hours. Blend until smooth with an immersion blender. If using regular blender, return the mixture to the slow cooker after processing.

Add the garam masala. Cook on low for another hour. Serve with corn rotis, regular rotis, or naan.

Pour the finished dish over a piece of freshly made cornbread.

To make this dish in a 3 1/2-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 5 cups.

Yields 10 cups

AuthorNote: This dish is close to the hearts of most Punjabis. Everywhere you go in this rich agricultural state, you'll find bright green fields with yellow flowers where mustard greens have been planted. Bollywood actors dance through these fields in love scenes and sing about them longingly. Eating mustard greens is synonymous with being Punjabi.

This dish is surprisingly addictive. I often don't crave it for months,but when I make it, I can't get enough. I like balancing the strong taste of mustard by mixing it with spinach, but you could also make this dish with only mustard greens. Traditionally, it is served with corn rotis, or makhi ki roti, but you can serve it with any Indian bread.

Description:
"0 pts NOT PointsPlus"
Cuisine:
"Indian"
Source:
"Indian Slow Cooker by Anupy Singla, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"10 cups"
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Per Serving (excluding unknown items): 45 Calories; trace Fat (8.0% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1010mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

NOTES : Cooker: 5-quart
Time: HIGH for 6 hours and Low for 1 hour

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1549