palak and horse gram curry  | palak horse gram | Horse gram spinach gravy | side dish for chapathi, rotti, and rice with hurulikalu abd palak | vegan side dish
The horse gram and spinach curry is a nutritious and flavorful dish that combines the earthy taste of horse gram with the vibrant, green goodness of spinach. The process begins with thoroughly cooking the horse gram until tender, reserving the nutrient-rich water for later use in the gravy. The aromatic base of the dish is created by frying cumin seeds, coriander seeds, ginger, and garlic until the garlic turns golden brown, followed by the addition of green chilies for a subtle heat. Fresh spinach is then cooked and blended into a smooth paste with the reserved water, enhancing the dish’s flavor and nutritional value. The ground masala is simmered with the cooked horse gram, seasoned with salt, and balanced with a hint of lemon juice for a tangy finish. This wholesome and hearty curry is perfect for serving with chapati, rotti, or rice, making it a versatile addition to any meal.

Horse gram and spinach are both nutrient-dense foods that offer numerous health benefits. Horse gram is rich in protein, dietary fiber, vitamins, and minerals such as iron and calcium. It is known for its potential to aid in weight loss, improve digestion, and manage diabetes by regulating blood sugar levels. Spinach, on the other hand, is a powerhouse of nutrients including vitamins A, C, and K, as well as folate, iron, and antioxidants. Consuming spinach can support eye health, enhance the immune system, and promote healthy skin and bones. Together, these superfoods can contribute to a balanced diet, providing essential nutrients that support overall health and well-being.

Ingredients:

• 3/4 cup huruli /horse gram
• 2 cups of water
• 1 tsp salt or salt to taste
• juice of lemon or lime

For masala:

• 1.5 tsp cooking oil
• bunch of spinach(wash and keep it ready)
• 1 inch ginger/shunti
• 4 big or 6 to 8 small cloves of garlic
• 1/2 tsp coriander seeds
• 1/2 tsp jeera/cumin seeds
• around 4 green chillies

Method:

Cooking the Horse Gram:

1. Wash the horse gram thoroughly.
2. Pressure cook the horse gram with 2 cups of water on medium heat.
3. Turn off the heat after 7 to 8 whistles. Ensure the horse gram is well cooked.
4. Transfer the water from the cooked horse gram to a bowl. This water can be used to grind masala and for the gravy.

Preparing the Masala:

1. Heat 1.5 tsp of cooking oil in a pan.
2. Add 1 tsp of jeera (cumin seeds) and 1 tsp of dhania (coriander seeds). Fry them until aromatic.
3. Add chopped ginger and garlic to the pan. Fry until the garlic turns golden brown.
4. Add the cut green chilies and fry for a few seconds.
5. Add the chopped palak (spinach) to the pan. Mix well.
6. Let the spinach cook until it is tender.
7. Once the spinach is cooked, turn off the heat and let it cool.

Grinding the Masala:

1. Grind the cooled spinach mixture into a paste, using the reserved water from the cooked horse gram.

Making the Gravy:

1. Transfer the ground masala to a pan.
2. Add some water to the mixer jar, swish it around, and add this water to the pan.
3. Add salt to taste.
4. Add the cooked horse gram to the pan and mix well.
5. Adjust the consistency by adding more water if necessary.
6. Let the gravy boil.

Finishing Touch:

1. Once the gravy is boiling, turn off the heat.
2. Add lemon juice to taste and mix well.

Serving:

1. Serve the horse gram and spinach gravy with chapati, rotti, or rice.