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Cheera Moloshyam

spinach, coconut and lentils curry
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Kerala cuisine
Servings: 3 servings
Author: Jinoo Jayakrishnan
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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


  • 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.