South Indian Spinach Coconut Dal
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1. Use very little water to cook the spinach. Only add spinach to boiling water and cook for a short while so that the spinach retains its bright green colour
- Boil 2 cups of water in a deep and add the spinach and stir for 5 minutes.
- Drain and preserve the water.
- Wash the drained spinach in cold water and keep aside.
- Pressure cook the tuvar dal with salt and a pinch of turmeric powder.
- Cool and blend using a hand blender till smooth. Keep aside.
- Heat 1 tbsp of oil in a kadhai and add urad dal and red chillies.
- When the dal turns red, remove from flame, cool and blend in a mixer to a smooth powder. Keep aside.
- In a deep pan, add the preserved spinach water and cooked dal, mix well and bring to a boil.
- Meanwhile, heat 1 tbsp oil in a small pan and add the mustard seeds.
- When the seeds crackle, pour this tempering to the dal and mix well.
- Serve hot.
This recipe was contributed by tripathipriya on 01 Aug 2011
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