Kosala Saaga with Muga dali - Nadia

Cooking Time Required: 15-16 mins
Cost of Preparation: 10-15 Rupees

Ingredients: Kosala saaga/spinach ( 250 gms), muga dali/moong dal ( 1/2 cup), feshly shredded coconut ( 1/2 cup), onion ( 1 small), oil ( 2-3 tsp), dry red chillis ( 3-4 nos), fennel seeds ( 1/5 tsp), mustard seeds ( 1/6 tsp), fenugreek seeds ( a pinch ), salt.

Preparation: Dry roast the muga dali till it gives off its distinct fragrance. Wash and soak for 1-2 hrs.

Wash the kosala saaga, drain excess water and cut into small pieces. Cut the onion into thin long strips.

Cooking: Heat the oil in a wok. Add the dry chillis along with the fennel, fenugreek & mustard seeds.

When the seeds splutter, add the onions and fry till reddish. Add the drained moong dal along with the kosala saaga and salt. Mix well and cook in the open.

When the saaga is very fresh, it releases a lot of water. One should cook the saaga on a high flame for a few minutes in such case to evaporate excess the water. This is necessary to keep the saaga from being over-cooked.

Keep stirring at regular interval to prevent the formation of lumps and enable even cooking. Will be cooked in about 5-6 mins. Do not allow to become completely dry.

Add the shredded coconut. Mix and cook for 1-2 mins. Remove from the fire. Keep covered for 5-6 mins.

Serve hot with rice/roti & dal.

Note: Do not add water unless absolutely necessary. One can give the onions a miss when fasting or if one does not consume onions.

I am sending this recipe to the event 'Veggie/Fruit A Month Event - Spinach' hosted by Reshmi.