South Indian Spinach Coconut Dal
by tripathipriya
01 Aug 2011
This recipe has been viewed 8811 times
1. Use very little water to cook the spinach. Only add spinach to boiling water and cook for a short while so that the spinach retains its bright green colour
South Indian Spinach Coconut Dal recipe - How to make South Indian Spinach Coconut Dal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup chopped spinach (palak)
1 cup toovar (arhar) dal
3/4 cup freshly grated coconut
2-3 whole dry kashmiri red chilli
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2 tbsp oil
1 tbsp urad dal (split black lentils)
a pinch of turmeric powder (haldi)
Method
- Method
- Boil 2 cups of water in a deep and add the spinach and stir for 5 minutes.
- Drain and preserve the water.
- Wash the drained spinach in cold water and keep aside.
- Pressure cook the tuvar dal with salt and a pinch of turmeric powder.
- Cool and blend using a hand blender till smooth. Keep aside.
- Heat 1 tbsp of oil in a kadhai and add urad dal and red chillies.
- When the dal turns red, remove from flame, cool and blend in a mixer to a smooth powder. Keep aside.
- In a deep pan, add the preserved spinach water and cooked dal, mix well and bring to a boil.
- Meanwhile, heat 1 tbsp oil in a small pan and add the mustard seeds.
- When the seeds crackle, pour this tempering to the dal and mix well.
- Serve hot.
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