Wednesday, December 17, 2008

Paruppu keerai / Spinach dal

Spinach dal - Healthy combination , more suitable for kids and pregnant mothers. In bachelor's view its very simple to cook. It goes well with Sambhar rice / Chappathi.


- to saute
1. Cooking oil - 2 tbs
2. Mustard seeds + urad dal (white lentil) - 1 tbs
3. Cumin seeds - 1 tbs
4. Hing / Asafoetida - pinch
5. Big brown onion - 1/2 (finely chopped)

- to cook
1. Spinach - 1 bunch (Remove debris if any, wash and strain for water in a filter. If the spinach leaves are very big, chopp it roughly after straining)
2. Tomato - 1/2 (cubbed)
3. Green chili - 1 no
4. Garlic cloves - 1 no
5. Tamarind pulp (small chickpea size) - 2 nos
6. Moong dal / Pasi paruppu - 1 handful


1. Wash the Moong dal in a pressure cooker and strain the water completely. Level the strained dal in the bottom of the cooker. The dal should be spreaded across the bottom of the cooker and nothing is sticking to the walls.
2. Above dall put spinach, cubbed tomato, green chili (no need to cut), garlic, tamarind pulp one above the other in the same order as mentioned. Spread 1/2 cup of water over this and close the cooker. Cook for 3-4 whistles.
3. One the pressure in the cooker goes off open the cover. Smash the cooked spinach with the hand mixer.
4. Heat oil in a pan and add everything under saute in 30 sec difference. Add it to the smashed spinach and serve hot.

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