Cheera Moloshyam
spinach, coconut and lentils curry
Servings: 3 servings
Pin Recipe
Ingredients
To grind to paste
- 3 tbsp grated coconut
- 1/2 tsp cumin seeds
To pressure cook
- 1/2 cup moong dal/toor dal/mix of both
- 1/4 tsp turmeric powder
For curry
- 2 tbsp coconut oil
- 1/4 tsp cumin seeds
- 1/2 tsp mustard seeds
- 5-6 cloves garlic - finely chopped
- 1 large onion - finely chopped
- 1 medium tomato - finely chopped
- 2 cups tightly packed - spinach leaves
- 1/4 tsp tuemric pwoder
- 1/2 tsp chilli powder
- 1 tsp sambar powder
- salt to taste
Instructions
- Grind coconut and cumin to a fine paste
- pressure Cook toor+moong dal until done and keep it ready
- Heat coconut oil in a earthen pot, crackle cumin seeds and mustard seeds
- saute chopped onions and garlic until onions are transparent.
- put in chopped tomatoes and saute till mushy
- Add the cleaned leafy spinach and saute till it shrinks
- Add turmeric powder, chilli powder, sambar powder. Mix it well.
- Add cooked dal and enough water to bring it to a curry consistency and keep it closed in medium flame until it comes to rolling boil.
- Open and add the coconut paste, salt and mix well. bring it just to a boil and put off.