For the Palak (spinach)paratha
Whole wheat flour - 2 cups
Spinach (palak) - 1 medium sized bunch
Green chillies - 3 Nos
Ginger - 1" piece
Fennel (saunf/perumjeerakam)- 1/2 teaspoon
Salt to taste
Rinse the spinach leaves well. Together with the green chillies, ginger, and fennel grind the spinach leaves to a smooth paste. Add to the wheat flour, along with salt to taste and knead to a firm yet pliable dough. Add a drizzle of oil. Let stay covered for atleast half an hour.
Make golf ball sized shapes out of the dough. Dust with loose flour and roll (leaven) out into chappathis (tortillas). Heat a flat pan and rub on a little oil to temper it. Place the leavened paratha on it and cook till done. Turn over and repeat procedure on the other side.
For green gram (moong) masala (cherupayar kari)
Whole green gram - 150 gms
Coconut - 1/2 cup
Small onions (shallots/scallions) - 4 Nos
Cumin (jeera) - 1 teaspoon
Green chillies - 5 Nos
Garlic - 4 cloves
Turmeric powder - 1/2 teaspoon
Chilli powder (cayenne pepper) - 1 teaspoon
Salt to taste
Mustard seeds - 1/2 teaspoon
Curry leaves - 4 sprigs
Soak the green gram overnight. Drain and cook till very soft. Grind together the coconut, onions, garlic, green chillies, cumin, chilli powder, and turmeric powder into a paste. Heat a teaspoon of oil and crackle mustard seeds. Add the curry leaves and the cooked gram. Add in the masala and salt to taste. Sprinkle some water if the mixture is too dry. Saute everything together for a minute or two. Take off flame and squirt in some freshly squeezed lemon juice.
Sending this over to Tongue Ticklers' FIC - Green event. The event is on till the 30th of September at http://tumyumtreats.blogspot.com/2008/09/round-up-of-food-in-colours-red.html