Malabar Spinach Dal

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Welcome to my channel Ajira Rosei. For todays recipe is described here.

MALABAR SPINACH DAL

Ingredients

1 medium Malabar spinach bunch
2 cups cooked split pigeon peas (toor dal)
½ coconut
5-6 dried red chillies
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp mustard seeds
A pinch of fenugreek seeds
2 tbsps oil
1 large onion, sliced
4-5 garlic cloves
Tempering
2 tbsps oil
1 tsp mustard seeds
¼ tsp asafoetida (hing)
10-12 curry leaves
1 tbsp chopped garlic
Salt to taste

Method

1. Scrape the coconut and transfer into a bowl.
2. Pluck the leaves of the Malabar spinach and shred them. Cut the stems into 1 inch pieces, peel and vertically halve them.
3. Dry roast dried red chillies, cumin seeds, coriander seeds, mustard seeds and fenugreek seeds in a non-stick pan till the spices become fragrant. Transfer the mixture into a bowl and allow to cool slightly.
4. Heat oil in a non-stick pan. Add onion and garlic, mix and sauté till the onion turns golden brown. Transfer this mixture into a bowl.
5. Dry roast the scraped coconut in the same pan till it turns golden brown. Take the pan off the heat and transfer into the same bowl and allow to cool slightly.
6. Put the roasted mixture into a mixer jar, add ¾ cup water and grind to a fine paste.
7. For the tempering, heat oil in a deep pan.
8. Add mustard seeds and let them splutter. Add asafoetida, curry leaves and garlic and saute for a few seconds.
9. Add the shredded Malabar spinach along with the stems, add salt and sauté for 30-40 seconds.
10. Add cooked toor dal, mix and bring the mixture to a boil. Add the ground paste and 1½ cups water, mix and cook for 5-6 minutes.
11. Take the pan off the heat and transfer into a serving bowl. Serve hot with steamed rice.


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