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 😉!
- 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
- Water – 1/2 cup
- 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.