Keerai Porichakuzhambu (Spinach Dal/Curry)
Enjoy a unique Spinach Dal, blending nutritious spinach and creamy lentils with aromatic spices.
Ingredients
- 4 cups Spinach washed and chopped
- 1/2 tsp Turmeric powder
- 1 ½ cup tsp Water
- 1 cup Cooked Toor dhal
- 1/4 cup Milk (2% or Whole)
- Salt to taste
- Mix cooked toor dhal and milk and keep it aside. Milk adds a creamy texture to the dhal, making it richer and smoother.
Seasoning
- 1 tsp Oil
- 2 balls Thaalikura Vengaya Vadavam or u can skip this and add the following
- 1/2 tsp Mustard Seeds
- 1 tsp Urad Dhal
- 4 Shallots (or 1/2 Red onion chopped)
Grind
- 3 tbsp Grated Coconut
- 1/4 tsp Black peppercorns
- 1 1/2 tsp Jeera (Cumin seeds)
- 1 Green Chili (or Red)
- 2 Shallots
- 1 Sprig Curry leaves
- In a mixie jar, add the above ingredients under “Grind” with 1/4 cup of water. Grind it to a fine smooth paste and keep it aside. Add more water if needed.
Instructions
- Heat water in a kadai, add turmeric and salt and once it starts boiling, reduce flame to low and add the spinach leaves.
- Do not cover it with a lid. This helps in retaining the greenness of the spinach. Turn the leaves to ensure even cooking.
- When spinach is cooked well, turn to medium flame, add the ground paste and let it cook for couple of minutes for the raw smell of spices and shallots to go away.
- Then add the cooked dhal mixed in with milk. Stir and mix well. Taste test to check salt.
- Turn the flame off.
- Season vengaya vadavam or the other seasoning ingredients in a tsp of oil and add it to the dhal.
- Mix it well and enjoy this simple, yet yummy dhal with hot rice and ghee. I relish it with hot rice, ghee and plain toor dhal mixed with rice and this keerai porichakuzhambu on the side with some pickle.
Tips
- You can use frozen grated coconut too. I usually thaw it in microwave for 15 seconds and then grind.
- Use Moong dhal instead of Toor dhal or a mix of both for variation.