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
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.