Spinach lentil gravry form Palakkad cuisine
- 3 cups Spinach keerai
- 1/2 tsp turmeric powder
- 3/4 cup split pigeon pea tur dal/ tovaram parippu
- salt to taste
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1/2 tsp Skinned black gram uzuttam parippu / urad dal
- 2 dry red chilli
- 1/2 cup grated coconut
- 1 tsp cumin seeds jeera
- 1 tsp roasted black gram dal
Pressure cook the tur dal for about 3- 5 whistles. Cool and release the pressure. Release the pressure . Mash the dal and set it aside
Wash and drain the greens.
Pat dry the leaves and chop them as thin as you can. Now run your knife in the opposite direction so that you get powder fine cut for the leaves.
Into the wok add the spinach, half a cup of water, turmeric powder and salt. Cover and cook the spinach for 5 minutes.
Meanwhile grind the coconut, roasted black gram dal and the cumin into a fine paste. Add necessary water to make this into a runny paste.
To the cooking Spinach add the cooked mashed dal and the coconut paste. cook on a simmer for another 5 minutes.
Into a small pan add the ingredients for tempering with the coconut oil. As the mustard finishes spluttering add this to the simmering spinach and remove from heat.
Serve hot with rice .
If chopping is a problem, you can grind in blanched spinach with the coconut mixture and simmer all together.
You can perfectly use this recipe with frozen spinach. Mind the water you add.
Serving: 50gSodium: 534mgSugar: 2gFiber: 6gPotassium: 203mgCholesterol: 0.2mgCalories: 154kcalTrans Fat: 0.002gMonounsaturated Fat: 1gPolyunsaturated Fat: 0.2gSaturated Fat: 4gFat: 6gProtein: 8gCarbohydrates: 20g