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Preparation Time : 20
Cook Time : 20
Total Time : 40
Toor daal 1/2 cups
Fresh Spinach-washed ,drained and chopped thin 1 sprig
onion 2 nos
Garlic Cloves 2-3 nos
Green Chilly 2 nos
Freshly grated coconut 1/2 cups
Seasoning - mustard 1 tsp
dried red chilly 2-3 nos
curry leaves 1 sprig
Grated coconut are to be ground with a pinch of cumin, half tsp turmeric powder and one garlic clove and keep this aside .
Wash the daal/lentils, add salt & adequate water and cook in pressure cooker with sliced onion n garlic.
When cooked well, add the chopped spinach and green chilly. Cook for a few minutes. Now add the ground coconut. Stir continuously, do not let it boil or overcook.
Add salt to taste. (Some people add a pinch of chilly powder too - it is optional).
When done, proceed to the seasoning. In a pan, splutter mustard in hot oil, add onion, dried chilly pieces and curry leaves. When crispy, add to the curry.
This curry goes well with rice, roti etc. You can use moong daal (green gram daal) as an alternate to toor daal.
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