〔Split Pea with Spinach 馬豆菠菜〕
一般到南亞餐廳都會點咖哩雞牛羊，差點就忘記他們都有煮蔬菜。與華人喜歡快炒蔬菜保持爽脆口感不同，南亞烹調蔬菜一般都會煮至全熟，跟醬汁融和，配薄餅食更多一份蔬菜的甜味。
巴基斯坦太太Salma Ji就與我們分享她煮馬豆菠菜的做法：
先將馬豆浸泡至少2小時，直到變軟。
準備好已經浸軟的馬豆，就熱鍋下油爆香孜然粉，再加入薑、蒜、洋蔥和番茄兜炒，炒出香氣，再放入馬豆和波菜。材料本身的味道豐富，這時可以再加入咖哩粉、黃薑粉和鹽調味，增加風味。最後將材料炒至收水，就完成！
菠菜含豐富鐵質，馬豆則含豐富蛋白質，在這段留家抗疫的日子，可以多煮有益的菜，有得玩有得食，保持身心健康！
〔隔離飯香：南亞住家菜式分享〕菜式會持續更新，敬請期待！
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〔Split Pea with Spinach〕
We order curry chicken, beef or mutton so often that I nearly forget they also cook vegetables. Unlike Chinese quick-fried vegetables which keeps the crunchy texture, South Asian mostly cook vegetables thoroughly with the sauce, bringing a sweetness when eating with naan.
Many thanks to Pakistani lady Salma Ji for sharing her Split Pea with Spinach with us:
Soaking dried beans in water for at least two hours until they are softened.
When the beans are ready, pour oil to the hot pot and saute cumin powder, then add ginger, garlic, onion and tomato and fry until they are fragrant. Add beans and spinach into it. The ingredients are already rich in flavor, adding curry powder, turmeric powder and salt can take the flavor to the next level. Lastly, fry the ingredients until they are dry, done!
Spinach is rich in iron, while split pea is rich in protein. It is always good to cook healthy meals during quarantine, have fun and stay healthy!
〔Eat Well in Quarantine: South Asian Home Cook❳ will be continued, stay tuned!
<< Gosht Masala 馬沙拉羊肉>>
<< Pakora 炸雜菜>>
<<Sooji Halwa 小麥布甸>>
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