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Tuesday, July 22, 2014

Dhal and Spinach Curry


After making  my beef curry, I decided to post a vegetarian curry this time.  Ramadhan is now ending meaning Eid is just round the corner. I love Eid,  here and even in Malaysia. The eid songs blasting in full volume in the malls , everyone busy shopping for new clothes and then Eid day morning everyone flocking off to the mosque to pray the eid prayers. So looking forward for Eid .
On Eid day we always have rice, with  chicken curry with sides such as a dhal curry and salad. Then there is some desert. Deserts are a must on Eid .

I came across this recipe on a recipe book prepared by an indian restaurent called Passage through India.  This dhal dish he says is from South India .  I used red lentils as it takes less time to cook.

Recipe : Dhal and Spinach curry : recipe adapted Keerai Kootu recipe from Passage thru India by Chef PS Kadam

3/4 cup red lentils
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 medium onion, sliced
1-2 tomatoes roughly chopped
2 garlic, grated
1/2 tsp grated ginger
2 dried  red chillies roughly chopped
1 tbsp coconut milk powder
1/2 cup water
50 g baby spinach ( or regular spinach leaves or kangkung leaves), chopped or use frozen if unavailable
8-10 curry leaves
2 tbsp oil
1/2 tsp tumeric
1-2  green chillies slit into two lengh wise
salt

Wash your lentils and place in a saucepan. Fill with water till the water level is about 1 1/2 inch above the lentils.  Place on stove top and boil till tender , set aside.

In another pan, heat about 2 tbsp oil and add your mustard and cumin seeds . Once they start to pop and crackle add onions,  curry leaves and fry till the onion start to go soft.  Add garlic , ginger  dried chillies and tomatoes, cook for 1 minute.

Stir in the cooked lentils along with any left over water in it, and add tumeric , the green chillies and stir.

Mix the coconut powder with the  1/2 cup water and stir this into the  lentil mixture.  Cook over a  medium heat  till the flavours develop about 10 minutes. Add another 1/2 cup water if you feel its too think ( I like a nice thick dal curry with my flat bread.  Taste add salt.

Finally stir in the chopped spinach, cook for 1-2 minutes and switch off.

7 comments:

  1. I Nammi, I love dhal. Is healthy and delicious. Thank you for sharing :)

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  2. Hi Nammi,
    Your dhal curry looks delicious! We love dhal curries too! Delicious with paratha!
    And I have this book too! Have tried two chicken recipes from it. :)

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  3. Hi Nammi,

    I enjoy eating vegetable with curry and yours looks nice and flavorsome.

    Zoe

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  4. Looks delicious Nammi! I have never seen coconut milk powder here! Didn't know it existed! I will have to hunt some down.

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  5. delicious. We too make dal spinach curry but with ground coconut . This coconut milk sounds very interesting.

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  6. i have not had dhal in a long time! yum!

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