KEERAI PARUPPU/PAPPU
Ingredients:
- Cooked toor dhal – 1 cup
- Fresh spinach – 4 cups (loosely packed)
- Chopped onion/shallots – ¼ cup
- Mustard seeds – 1 tsp
- Dry red chili – 2 nos (broken)
- Urad dhal – 1 tsp
- Asafetida – 1 tsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Water – as req
- Ghee/ clarified butter – 2 tsp
Procedure:
- Heat about 2 tsp of ghee in a sauce pan and add the mustard seeds, allow it to splutter and add the urad dhal and saute it for a min; now add the broken red chilis, asafetida and turmeric powder and mix well
- Add the finely chopped onions into the mixture and saute it for about 2 mins; now add the washed spinach into it and saute it for about 3 mins
- Time to add the cooked toor dhal into the pan along with required amount of salt and water; mix well and cook it for about 2-3 mins
- The simple, easy yet super delicious “SPINACH DHAL” is ready to serve
- Best serve with a cup of hot rice or for chapathi
NOTE/TIP:
- Adding ghee to any kind of dhal based dish will enhance the flavor; you can add regular cooking oil instead of ghee
- You can make this recipe even with pressure cooker with uncooked dhal; but this METHOD will retain the FRESHNESS & COLOR of the spinach for longer than the pressure cook method
