A healthy and comfort food with rice or roti. Dal is a good source of proteins and spinach is rich in anti-oxidants,folic acid and iron. This curry is made with ground coconut, check out the other version without coconut here.
Toor dal/tuvara parippu - 3/4 cup
Spinach/Palak/cheera - 2 bunches
Green chillies - 2, slit
Garlic cloves - 4
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Salt to taste
Shredded coconut - 1/2 cup
Sambar onion / shallot - 1
Jeera/cumin seeds - a pinch
Water - 2 tbsp
Oil - 1 or 2 tbsp
Mustard seeds - 1/2 tsp
Dry red chillies - 1 or 2
Sambar onion / shallot - 3 or 4 (sliced fine)
Curry leaves - a few
1. Pressure cook dal with enough water for 1 whistle. Wash and chop the spinach leaves. Add spinach, green chillies, garlic, turmeric and chilly powder to the cooked dal and cook for some more time till spinach wilts.
2. Meanwhile, grind together the ingredients given above to a smooth paste. Add this to the cooked dal and spinach and let it boil.
3. Heat oil in a pan and splutter mustard seeds. Add dry chillies followed by sliced onions and curry leaves. Fry till you get a nice aroma of onions and curry leaves. Pour this over the curry.
Enjoy with rice and papad.
Kerala Kitchen - March 2011 hosted by Prathibha, an event series started by Ria and Rose
Let's cook: Greens by Radhika
Healthy Morsels - Pregnancy as this recipe is a healthy dish with the goodness of dal and spinach.
Gimme Green hosted by Rosh