Moong Dal and Paalak Paalu curry

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Ingredients:-

  1. Split moong dal/ Cherupayar parippu (yellow coloured)- 3/4 cup
  2. Ghee – 1 tsp.
  3. Paalak/Spinach – 2 cups, coarsely chopped
  4. Onion – 1 medium, thinly sliced
  5. Ginger – 1/2 tsp, very finely chopped
  6. Garlic – 2 big cloves, chopped
  7. Greenchilly – 1-2 numbers, slit
  8. Curry leaves – a few
  9. Tomato – 1 number (big) or slightly less than 1 cup, chopped
  10. Red chilly powder – 1/2-1 tsp.
  11. Turmeric powder – 1/2 tsp.
  12. Water – 2 cups
  13. Salt – to taste
  14. Coconut milk powder – 2 heaping tbsps.
  15. Cumin powder – 1/4 tsp.

For tempering:-

  1. Mustard seeds – 1 tsp.
  2. Shallots – 1/4 cup, thinly sliced
  3. Garlic – 2 big cloves
  4. Curry leaves – a few, torn
  5. Dry red chilly – 2 numbers
  6. Coconut oil – 1.5 tbsps.

Method:-

  1. Heat 1 tsp. of ghee in a broad non-stick pan & fry the split moong dal for 7 minutes on medium low heat or till it releases a very nice aroma. Wash the fried moong dal several times.
  2. Combine the washed moong dal with ingredients 3 to 13 in a pressure cooker. Simmer for 5 minutes after the first whistle. Open the pressure cooker once the pressures completely subside.
  3. Heat coconut oil in a pan & add the mustard seeds. Allow them to splutter. Stir in the sliced shallots & chopped garlic. Fry till they turn golden brown in colour. Add the dry red chillies, curry leaves, the cooked moong dal- spinach mixture, coconut milk powder (mixed with little water to make a smooth paste) and cumin powder. Bring the curry to a boil & switch off heat.
  4. Serve hot with rice and pappadam.
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This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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