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| Paruppu Keerai goes very well with white rice and fried brinjals. |
- Toor dhal - 250g
- Spinach - 300g leaves
- Onion - 1 finely chopped
- Tomato - 1 finely chopped
- Green chilly - 1 finely chopped
- Red chilly - 1 broken in 2
- Garlic - 2 pods chopped
- Mustard seeds - 1tsp
- Curry leaves - 2-4
- Salt - 1/2tsp
- Turmeric powder - 1/2tsp
- Water - 500ml
- Ghee/Vegetable oil - 2tbsp
Method:
- Boil the dhal in 500ml water with a little bit of salt and turmeric powder for about 30minutes checking in-between and removing the foam.
- Once the dhal is soft cooked turn off the heat, mash it slightly and keep it aside.
- In a frying pan heat the ghee/oil and let the mustard seeds split.
- Add the curry leaves and the chillies.
- Add the onion and the garlic and fry until the onion turns light brown.
- Add the tomatoes and fry until they become soft.
- Now mix in the dhal and the spinach.
- Add salt and a little bit of water and bring it to boil.
- Reduce the flame and adjust the salt if required.
- Now its your choice to blend it slightly or serve it just as it is with white rice.
