CIMG2254

Spinach is among the world’s healthiest vegetables. It helps in digestion, prevents constipation, lowers blood pressure, good for bones, skin and maintains low blood sugar. Vitamin C, Vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.

In this recipe Spinach is cooked in lentils and coconut paste. It is simple and easy to make curry. It can be served with Indian breads or rice.

INGREDIENTS

Spinach                               1 bunch
Yellow Moong dal          1/2 tea cup
Turmeric powder            1/4 tsp
Onion finely chopped     1
Tomato finely chopped   1
Coriander powder            1 tsp
Salt to taste

FOR WET GRIND

Coconut grated                  1/2 tea cup
Cumin/jeera seeds            1/2  tsp
Green chillies                       1 – 3

FOR TEMPERING

Mustard seeds                         1/2 tsp
Broken red chilli                    1
Shallots nicely chopped     5-6
Coconut oil/refined oil      2 tsp

METHOD

In a kadai roast yellow moong dal for 5 minutes on low to medium flame, till it lightly changes colour. Turn off the heat. For 1/2 cup dal put 1 cup water and pressure cook for 4 whistles.

In a blender blend cumin seeds, grated coconut, green chillies and little water into a smooth paste. Keep it aside.

Wash the spinach three times in water, drain the water completely and chop it fine.

Heat 2 tsp oil in a kadai/ deep frying pan ,add onions and saute till it becomes transparent. Add coriander powder and turmeric powder and sauté till raw smell of coriander disappears.

Add the finely chopped tomatoes and sauté till it becomes soft. Add the finely cut spinach and cover and cook on low fire till spinach is almost done.

Remove the lid . Mash and add the cooked yellow moong dal. Cook on low heat for two minutes, mix it well. Season with salt. Add 1/2 teacup water.

Add the coconut paste and cook for 2-3 minutes at low heat. Turn off the heat.

In a kadai heat coconut oil and add mustard seeds, broken red chillies. When the mustard crackles add the finely cut shallots and fry till golden brown. Add this to the gravy.

Serve hot with Indian bread/ steamed rice.

Note : Consistency of the gravy is up to you so add water as required.

 

 

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