Indian spices and greens make for some awesome dishes. Lots of flavors bouncing around and off the tongue. Almonds in the recipe are soaked for at least 4 hours. If you can, do so; don’t worry if you can’t. Or use already roasted almonds. Or, roast almonds for 10 – 15 minutes in a 300ºF oven. Roasting the almonds is not quite authentic, but it’s a time saver.
2/3 c raw almonds
2 c warm water
3 T butter (ghee) or coconut oil or regular sesame oil
1 T mustard seeds
1/2 t whole cumin seeds
1/4 t fenugreek seeds or celery seeds
4 1/2 t brown sugar
1 1/2 t fresh, peeled grated ginger
1 T fresh, minced (green) hot pepper, seeded, ribs removed if you like, or to taste
10 -12 c chopped greens, stemmed if necessary
1/3 c shredded coconut
1 t salt
water, if necessary
1/8 t ground or grated nutmeg
1 T lemon juice
yogurt, for serving
1. Soak almonds in the warm water for 4 hours and up to 8 hours. Drain, rinse, drain again, and set aside. Or roast as in headnote.
2. Heat butter in a large skillet or pot over medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, and sugar. Sauté, stirring, until the seeds darken some and the sugar has melted.
3. Stir in the ginger, hot pepper, greens, coconut, almonds, and salt. Cover, reduce heat and simmer for about 10 minutes, stirring a couple of times. Add small amounts of water if needed. Check the greens for tenderness. Cook another 10 minutes or so until they are tender or to your preference, again adding some water if necessary.
4. Stir in the nutmeg and lemon juice. Serve with a dollop of yogurt.