I have shared already too many recipes of Spinach. They are delicious, healthy and super quick to cook! Today’s recipe is one the classic Bangladeshi grandma style spinach which I have found from an amazing storyteller in Facebook. The original recipe is shared here. I wish you could also read and feel her amazing writing! Thank you Smriti Bhadra for sharing all your memories with your grandma and her cooking!

The one special ingredient we need today is the yellow lentil aka Muug Daal (Vigna radiata). I hope that you have this in your kitchen! Besides, we need spinach (I have used frozen), ginger, some chili, cumin seeds and turmeric powder! Oh, I have used my special Bangladeshi Mustard oil today, but again you can use any vegetable oil of your choice!

At first, take a pan and add two table spoon of oil. Set in medium heat and when the oil is warm, add dried chili and cumin seed. Let them sizzle for few seconds until fragrance is released.

Now add soaked and washed muug daal to the pan. I have soaked the daal for half and hour, washed and drained the water very well.

Roast the daal for few seconds until they slightly change color. Mine have become little too roasted than I was supposed to because the temperature was bit high. So please remember to keep the temperature lower.

Now add spinach, turmeric powder and salt. Usually frozen spinach spills a lot, so I have lowered the temperature and cover the pan until the spinach melts. Meanwhile I also chopped the ginger very fine.

After the frozen spinach is melted, I uncover the pot and cooked the spinach for a 5 to 6 minutes. It depends on you how much you want to cook the spinach.

Now I have added finely chopped ginger and stir everything well. This ginger will give a really nice flavor and aroma to the spinach dish!

I have covered the pot one more time after adding ginger to let the flavor soaked into the spinach. After two to three minutes of simmering in low heat, I stir cook the spinach for last few second until all extra water are gone and spinach looks nice and cooked!

So, here’s our grandma style spinach with muug daal or Palong Shak er Ghonto (পালং শাক এর ঘণ্ট)! This dish goes best with rice but as always, you can eat this with your favorite carbs!

Recipe: 3 -4 Serving, Time: 20 minutes

Ingredients: 250g Spinach (Frozen or Fresh) 50g Muug Daal (Vigna radiata) 1 tea spoon of Cumin seed 1 inches of Ginger 1 tea spoon of Turmeric powder 1 teaspoon of Salt 2-3 Dried Chili 20ml Bangladeshi Mustard Oil (or any vegetable oil)

Instruction: 1. Take a pan and add vegetable oil. Heat under medium temperature. Then add cumin seeds and dried chili and sizzle them for few seconds. 2. Add previously soaked and drained muug daal to the pan. Roast untl they slightly change the color. Keep the pan under low heat. 3. Add frozen spinach directly. If you are using fresh spinach, clean and chop them first and then add to pan. Also add salt and turmeric powder. 4. Cook spinach for 5 to 6 minutes until they melt or reduced in volume and excess water are gone. Now add finely chopped ginger and stir mix well. 5. Cook spinach with ginger for 3-4 minutes,depending on how much you want to cook your spinach. 6. When spinach is cooked as your preferred way, take out of the pan and serve warm with rice!