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Saturday, 2 August 2014

SPINACH-LENTIL CURRY

SPINACH-LENTIL CURRY/PALAK DAL CURRY

INGREDIENTS

Spinach /palak- 1 bunch
Toor dal/pigeon pea/arhar dal/thuvara parippu/thoyya dali- 1/2 cup
SPINACH LENTIL CURRY
Salt
A pinch of turmeric powder

FOR GRINDING:

Coconut scrapings-1/3 cup
Cumin /jeerakam/jeera-1tsp
Garlic pods/lehsun-4 pods
Dry red chillli-1

FOR TEMPERING:

Oil-1/2
Mustard-1

METHOD:

1.Pressure cook the toor dal.Transfer it into a bowl,mash them and keep it aside.

2.Grind coconut scrapings,cumin ,dry red chilli and garlic pods together by adding little water into a paste and keep them aside.

3.Take a kadai pour the mashed toor dal,salt ,a pinch of turmeric powder,ground paste and bring it to boil.Once it started to boil ,off the flame .

4.Now do the tempering and pour into the above made curry .Taste and adjust the salt.Enjoy with rice.

PIGEON PEA/TOOR DAL




SPINACH/PALAK





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