Wednesday, January 26, 2011

Keerai kootu/ Spinach dhal

    Spinach, along with other green leafy vegetables, is considered to be a rich source of iron. Spinach has a very high nutritional value and is extremely rich in antioxidants.

Serves up to 2

1 cup of chopped spinach
1 small onion
1 tomato
2 cloves of garlic
1/2 cup of toor dhal
1 tsp of sambhar powder
1/2 tsp of cumin powder
1/2 tsp of turmeric
1 tsp of mustard
1 tbsp of ghee
pinch of asafoetida
salt as required


1.Pressure cook the toor dhal. In the preheated pan, add ghee and mustard. As the mustard sputters,add asafoetida, chopped onion and  garlic. 
2.As the raw smell disappears, add tomato. Saute for 3 minutes and add turmeric and sambhar powder. 
3.Saute for a minute and add spinach. Spinach starts to wilt then add salt and the cooked dhal. Add cumin powder and close the lid. 
4. Simmer and let it cook for 5-10 minutes. Spinach dhal is ready. Serve with rice.

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