Dal N Spinach in coconut gravy

Ingredients: (serves 3)

Toor Dal - a handful washed and soaked

Green chillies- 2 or 3 slit

Chilli powder/ cayenne pepper- 1/4 teaspoon

Turmeric powder- 1/4 teaspoon

Spinach - 2 bunches cleaned and chopped

Salt to taste

For grinding:

Coconut- ½ grated

Shallots- 3 or 4

Fennel seeds powder-1/2 teaspoon

Ginger- 1 small piece

Pepper corns-3

Curd- 1 tablespoon

Tadka:

Curry leaves- 1 strand

Mustard- ¼ teaspoon

Dry red chillies-2 broken into halves

Fenugreek seeds -4 to 5

Coconut oil- 1 tablespoon

Method:

1.       Cook dal, chilli powder, turmeric powder and green chillies with minimum water and salt.

2.       Once dal is done, add spinach and cook in minimum water with lid on.

3.       Grind listed items into fine paste with little water.

4.       When spinach is completely cooked, reduce flame. Add paste and mix well.  Heat only till a frothy texture from the coconut appears on top of gravy.

5.       Heat oil in pan.

6.       Splutter mustard, add fenugreek seeds and chillies. Sauté and off the flame. Then add curry leaves.

7.       Pour tadka into curry. Serve with rice and pickle.

Tips n Tricks:

·         Those who don’t like to feel too much dal texture in their curry can use masoor dal.

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