Saturday, October 3, 2009

Keerai paripu Kadaisal (Dal with Spinach)

I tried to find out the english name of Pasalai Kerai. Some sites say that it is called as Indian Spinach. Looks like all kinds of greens are termed as Spinach :). This variety of greens can be easily grown in your kitchen garden. When i brought some couple of weeks ago i managed to find some healthy stems and i planted it in my pot to my surprise i could see a few fresh leaves.

Pasalai Keerai - 150 gms (Cleaned and chopped)
Toor Dal or Moog dal - 3/4 cup
Onion 1 (Medium. Coarsely chopped)
Tomato 2 (Medium Coarsely chopped)
Green Chilli (3, remove seeds)
Garlic 7 pods
Asafoetida a pinch
Turmeric 1/4 tsp
Dry chilli
Curry Leaves
 Cooking Method
 In a Cooker, Add washed dal, Pasalai Keerai, Onion, Tomato, Chilli, Garlic, Asafoetida, Turmeric and one spoon oil.
Cook till dal is done. Mash with a masher till smooth. Add salt.
Heat oil in a kadai, Add mustard and Jeera once they crackle, Add dry chilli and curry leaves, Mix in the dal.

Serve hot with rice and ghee.

Cooking time 30 minutes
Serves 3-4

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