Spinach Dal as the name suggests is a simple, tasty dal that is made with Spinach or any greens like Arai Keerai, Siru Keerai or Thandu Keerai. This recipe is somewhat similar to my Kandhipappu Keerai Pindikooram but tastes totally different.
Toor Dal: 1/3 cup
Turmeric: ¼ tsp
Gingelly Oil: ¼ tsp
Spinach: 250 g
Onion: 1 cup
Salt: as required
Coconut: ½ cup
Green Chilli: 4
Coconut Oil: 1 tbsp
Mustard: ¼ tsp
Jeera: 1 tsp
Curry Leaves: 1 sprig
Clean and wash the toor dal. Add a pinch of turmeric and a drop of gingelly oil and enough water. Pressure cook for 5 whistles or until soft.
Clean the spinach and wash in freshwater. Chop them and keep it ready.
Grate the ginger and keep it ready. Chop the curry leaves, onions and tomatoes finely and keep it ready aside.
Grind the coconut and green chillies to a fine paste in a mixie and keep it ready.
In a saucepan or kadai add coconut oil and do the seasoning. Add mustard and jeera and when it splutters and jeera turns aromatic add curry leaves and grated ginger and fry for a couple of minutes.
Add chopped onions and sauté until it turns translucent.
Then add chopped tomatoes and fry for a couple of minutes.
Now, add chopped spinach and add ½ cup of water. Let it cook until the spinach is cooked completely and the onions become soft and tomatoes become mushy.
Add ground paste and mix well and cook for a minute.
Then add cooked dal, required salt and bring to the right consistency by adding water if required. Cook until it starts to boil.
Serve with hot rice topped with ghee! Tastes good with chapatis too. Enjoy!