This is one of my favourite curries and it’s so easy to make. It goes well with any stir-fry veggie and a piece of fried fish.
I’m really not sure of the English name for this particular type of spinach that I use. It’s green and red in colour. You can even use your favourite type of spinach. I love it as it’s very nutritious and is a rich source of minerals and vitamins.
There are two ways that I make this dish. One is by grinding coconut with cumin and little water or just use coconut milk. Both recipes are equally delicious and yes, don’t forget the fried fish 😉!

Ingredients

• Spinach – a bunch, chopped and keep the stems separately from the leaves
• Moong dal (yellow) – 1/2 cup
• Onion – 1 medium, chopped
• Tomato – 1 large, chopped
• Green chilli – 1, slit into half
• Chilli powder – 1 tbsp
• Turmeric powder – 1/2 tsp
• Coconut milk – 1/2 cup
• Salt
• Oil
• Water – 1/2 cup

Method

• Wash and pressure cook the moong dal for about 1-2 whistles.
• Wash the spinach well and chop the leaves and keep the stem separately.
• Heat oil in a wok and fry the onions till translucent. Add the green chilli and fry for couple of minutes.
• Next add the chopped tomatoes and fry till pulpy. Add the chilli powder, turmeric powder and salt and stir well.
• Now add the stems and let it cook for couple of mins.
• Add the spinach leaves and stir well to combine.
• Next add the pre-cooked moong dal and the water and let it come to a boil.
• Cook covered for 2 mins and lastly add the coconut milk and stir well. Do not let it boil as the coconut milk will curdle.
• Remove from stove and serve hot with rice and fried fish.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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