Keerai Paruppu thoran in Malayalam is a south Indian version of dal palak. I had bought a fresh bunch of spinach and decided to try it out. You can use either dals for this recipe-moong, arhar/tuar or chana dal. I’ve used tuar/arhar dal in mine. This recipe combines the goodness of spinach along with pulses to make a superb side dish with rice and sambar/rasam. Here you go with the recipe
Ingredients:
- 150 gm spinach
- 50 gm tuar/arhar dal
- 1 cup grated coconut
- 2 green chilies
- 1 tsp oil
- 1 tsp mustard seeds
- Salt
Method:
- Pressure cook the dal and keep it aside
- Heat a pan and add the chopped spinach leaves
- Cover the lid of the pan for 2 minutes till the spinach wilts.
- Add the dal and stir
- Make a paste of the coconut and green chili and add it to the spinach
- Add salt and turmeric and cook till the all ingredients blend well
- In another pan, heat some oil and add mustard seeds
- Once it splutters, add it to the spinach
- Serve hot with rice and sambar/rasam
Preparation time: 20 minutes
Serves: 2