Cheera paruppu curry
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Cheera paruppu curry

Spinach and lentils curry
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: Indian, Kerala cuisine, South Indian
Servings: 4 People
Author: Jinoo Jayakrishnan
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  • 1 Cup Moong dal
  • 4 to 5 Cloves Garlic
  • 1 Ttsp Turmeric powder
  • 2 Cups Spinach tightly packed - Araikeerai is used
  • 1 Medium sized Tomato - Finely chopped
  • 1 1/2 Tsp Sambar powder - For less spicy, add 1 tsp only
  • 3/4 Tsp Coriander powder
  • 5 to 6 Nos Shallots - Chopped
  • 3 to 4 Dried long Red chillies - Broken
  • 1 Tsp Mustard seeds
  • 1 Spring Curry leaves
  • Salt - To taste


  • Cook moong dal in a pot with water, garlic, salt and turmeric powder. If your not making in pot, just cook the dal in cooker with enough water, salt, garlic and turmeric powder to 3-4 whistles until smashed.
  • Chop the greens roughly. Add the chopped leaves to the cooked dal.
  • Let it cook for 5 to 10 min. Greens leave out water, so add water only if necessary. Put in chopped tomatoes, coriander powder and sambar powder. Adjust salt. Mix well and let it cook for 15 minutes in medium flame. Until the raw smell of powders goes off and it blends with curry.
  • Prepare for seasoning: peel shallots/small onions and chop them. Heat ghee in a tadka/seasoning pan, crackle mustard seeds, saute in red chillies, curry leaves and shallots. Add a pinch of salt and fry until onions turn pink. Add the seasoning to the curry and mix well.