Ingredients
Spinach
– 2 Bunches [ palak soppu in kannada]
Toor Dal - 1 cup [ Thogari bele in kannada]
8 chillies [ Based on your need]
Curry leave [ ¼ cup] [ Karibevu in kannada ]
Grated Coconut [ 1 cup]
Turmeric [1/4 T spoon] [ Arishina in kannada ]
Pepper [ 4 – 6] [ Menasu in kannada]
Mustard [1/2 T spoon] [ Sasive in Kannada]
Salt [ Based on your needs]
Groundnut oil [ 4 T spoon]
Tomato [3 Big]
Onions [2 medium sized]
Jeera [ ½ T spoon] [ Jeerige in kannada]
Garlic
[ ½ cup with outer layer peeled] [ Bellulli in kannada]
Method of preparation
Remove
roots of spinach and wash several times
Wash toor dal
Peel the outer layer of onions and cut them in the middle.
Now boil Spinach + Toor dal + Tomatoes + Onions + Garlic + Chillies
in cooker[ 1 whistle is enough]
[If Not using cooker boil Toor dal for sometime and then add Spinach
+ Tomatoes + Onions + Garlic + Chillies]
Separate the water from the boiled mixture and keep it in a vessel.
Cool the boiled mixture
Grind the mixture + Grated coconut +Pepper [Optional]. Don’t grind
it very smoothly.
Add the above paste to the water which was separated out in a vessel
and boil it. Add more water if needed.
Add salt and let it continue boiling
Heat a frying pan
Add 4 T spoon of oil and heat it
for 10 seconds on low flame
Put mustard seeds, then Jeera , then curry leaves and fry it for 5
seconds
Add the above mixture to the main vessel
Add 1/4 T spoon of turmeric.
Heat it for 5 minutes in low flame
Switch
off stove when it boils.
Dal Spinach curry is ready :)
