Keerai Pachadi (Paalak Raita, or Spinach Yogurt Salad)


2 large bunches spinach, roughly chopped (about 5 cups)

1 tsp canola or vegetable oil

1/2 tsp mustard seeds

1 tsp split urad dhal

2 or 3 whole dried red chillies

1 small onion, thinly sliced

7 or 8 cherry tomatoes, halved

1 1/2 to 2 cups of non-fat or low-fat plain yogurt

Salt to taste


1.  Place the spinach leaves in a microwave-safe bowl and microwave on high for about 5 minutes.  If you prefer, steam or wilt in a saucepan.  Do not add water or any other liquid.

2.  While the spinach is cooking, heat the oil in a small frying pan.  Add the mustard seeds.  When the mustard seeds begin to pop, add the urad dhal and dried red chillies.  Saute until the urad dhal just begins to brown.  Add the onions.  Saute until the onions start becoming translucent, but do not allow them to brown.  Add the tomatoes and saute for a just a minute or two.  Remove from heat.

3.  Combine the spinach and the onion/tomato mixture.  Allow to cool to room temperature.  Stir in the yogurt and add salt to taste.

Serve as a side dish to an Indian meal.  Can also be served as a dip as long as you chop all of the vegetables, including the spinach, much smaller.