Bookshelf: Resources on Cross-Cultural Lifestyles and Adjustment Exploration

This post is dedicated to sharing with my readers a list of resources on various topics including Cookery - India and other Ethnic Tastes. Other topics include: Cultural and Travel Memiors, Cultural Adjustment - USA, Culture Shock/ Re-entry, English as a Second Language - English as a Culture, Etiquette, India - Culture and Lifestyle Adjustment, Indian Languages, Interfaith Cultures, International Holidays and Holy-days, Living, Working and Studying Abroad, Mind, Body, Health, Spirit, Travel Guides. It is noted that 90% of all books referenced I have personally read and benefited from!


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Keera Molagootal – Flavorful Spinach/Mixed Greens and Lentil Soup

Ingredients:

10-16 oz bag spinach or mixed greens (keera)
¾ cup Toor dal

1 ½ cup water
1 tspn turmeric

1 pinch asofotedia (ing) (optional)

1/2 tsp salt

¼-1/2 cup grated coconut (per taste)
1 tbspn (or more) oil
¼ tsp mustard seeds

2 tsp urad dal

1 dried red chilli, broken
½ tsp cumin powder
salt to taste

Photo right: Krishna Kumar
In the photo, the dish being prepared in this post is the green pastey side dish. The other dishes are a potato stew (isthu) to the right of the keera molagootal, chapati, the flat bread on the plate, and yogurt soup/curry (mor kozhumbu) in the small bowl.

Method:

Step 1:

Drop greens in boiling water. Wilt greens. Drain and cool.

Step 2:

While spinach is cooling, place dhal, water, turmeric, asofotedia and salt in a pressure cooker. Pressure cook it for three whistles.

Step 3:

Put 1 tbspn oil in a pan, heat pan. Add mustard seeds, urad dhal, and red chili. Fry until mustard seeds pop. Add cooked dhal and fry it until it turns color (pinkish). Cool dhal.

Step 4:

Place spinach, dhal, grated coconut all in a blender and blend into a paste.

Step 5:

Rewarm and eat with rice or chapati.

Could be eaten like a curry or a thick, eccentric soup!

Adapted from: Ammupatti's recipe found at her blog.


Original Post- 21st Post on Alaivani

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