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Thursday, June 12, 2014

Cheera Parippu Curry | Spinach Dal

Spinach Dal (Cheera Parippu Curry) is a simple yet healthy curry that can be served with chapathis or rice.The spinach leaves adds iron and dal is rich in protein.I frequently make this curry as we love this combo.Kids love to squeeze a quarter piece of lime and then enjoy.This can be made without much efforts.The leaves should be cleaned well to remove mud and the leaves should be checked well for any worms too.Always wash the leaves before chopping.You can even add the spinach leaves with the dal and cook.But I prefer to do the below method as that helps to retain the leaves in shape than previous mentioned.You can use whichever is comfortable and try !!

Preparation time~20 mins
Cooking time~30 minutes
Recipe source~own

palak/cheera half of a bunch or 1.5 cups chopped
split moong dal 1/2 cup
onion 1/2 of a large chopped fine
tomato 1 finely chopped
ginger shredded 1tsp
garlic shredded 1 tsp
turmeric powder 1/2 tsp
chilly powder 3/4 tsp
red dry chillies 2-3
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
curry leaves a sprig
salt to taste
oil 1tbsp

  • Wash the spinach leaves under running water until clear.Chop the leaves in small and keep aside.
  • In a cooker,add the washed moong dal.Add double the amount of water,turmeric powder and light salt.Pressure cook the dal for 3 whistles and wait till pressure releases.
  • Now, heat another pan and add oil.When oil is hot,add mustard seeds followed  by cumin seeds and red dry chillies.Then,add in shredded ginger and garlic,saute until the raw smell disappears.Finally add in chopped onions and curry leaves.Saute until translucent.
  • Add in the turmeric powder and chilly powder.Saute until the raw smell disappears.Now,add in chopped spinach leaves and tomato.Saute until the spinach leaves is wilted.
  • Then,add the cooked dal and let the mixture come to a boil.Adjust salt as required.
  • Cook covered for around 20 mins on medium flame until the dal cooks,mashes and gets blended with the cooked spinach.(Give a stir in between so that the dal doesn't get burnt at the bottom and leave the flame on low medium)
  • Switch off flame and serve warm.Squeeze half of a lime when serving if you love it tangy or just like that.

* If you wish to make the gravy more thicker and flavorful,you can grind grated coconut(1/2 cup) with cumin seeds(1/2 tsp) and a garlic clove to a smooth paste.Add this to the dal mixture on low flame,simmer for two minutes and then serve.I haven't add ground coconut paste as we love it this way.

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