Lentil Spinach Curry or my enemy for the life time?
To be honest I hate lentils my childhood days onwards ,this is the one dish my father love the most and mom prepares on a regular basis, means at least 5 times a week. During my school days it was an inevitable item in my tiffin box and almost all my text books is decorated by the yellow shades of the soup. When I entered into a wedlock I thought I will be able to escape from this lentil soup torture.
But fate has a different plan for me.After the 30th day of the wedlock we started our life together in a new environment,new country,new climate and everything new ,so as the kitchen. As I am a good cook I tried hard to find a good website which gives me some insight into how to prepare tea and coffee. As a result of my experiments Praveen decided to take over the control of kitchen for few days. And he prepared his fvrt dish that is the lentil spinach soup for 3 continuous days.
That was the provocation..sorry..inspiration for me to strat cooking. After two and half years of trial and error, I think I am nearly there. Of-course in friendly terms with lentil soup too bcoz I gave deepas version to the lentil Curry.
Here we go:
1. Toor Dal – 1 cup
2. Spinach – 1 bunch chopped.
3.Butter- 1/2spoon
4. Grated Coconut – 1/2 cup
5.Pepper powder-1/4 tsp
6. Turmeric Powder – 1/2 tsp
7. Onion (thinly sliced) – 1 med
8. Dry Red Chilly – 3
9. Cumin Seeds – 1/2 tsp
10. Green Chillies(Sliced) – 2
11. Kunjulli (Shallots) – 4 or 5
12.Tomato (sliced)-1
13. Oil – 3 tbsp
14. Garlic – 3 or 4 pods
15. Chilly Powder – 1sp
16. Salt – As required
17. Water – As required
18.Musturd seeds – 1/2 tsp
19. Curry Leaves – A sprig
Method:
1. Pressure cook the Dal with Water, Salt, Turmeric Powder,tomato and Butter .
2.Grind coconut, chilly powder, jeera, green chillies and kunjulli with little water and keep it aside.
3. Heat half portion of oi in a pan. When it is hot add onions, garlic and red chillies and saute till the onions are golden.
4. Add the spinach and pinch of salt and saute for a few minutes till it is cooked now add the cooked dal to this and bring it a boil stirring frequently.
5.Add the coconut paste to the dal and cook it for a few minutes till the curry is thick.
To be honest I hate lentils my childhood days onwards ,this is the one dish my father love the most and mom prepares on a regular basis, means at least 5 times a week. During my school days it was an inevitable item in my tiffin box and almost all my text books is decorated by the yellow shades of the soup. When I entered into a wedlock I thought I will be able to escape from this lentil soup torture.
But fate has a different plan for me.After the 30th day of the wedlock we started our life together in a new environment,new country,new climate and everything new ,so as the kitchen. As I am a good cook I tried hard to find a good website which gives me some insight into how to prepare tea and coffee. As a result of my experiments Praveen decided to take over the control of kitchen for few days. And he prepared his fvrt dish that is the lentil spinach soup for 3 continuous days.
That was the provocation..sorry..inspiration for me to strat cooking. After two and half years of trial and error, I think I am nearly there. Of-course in friendly terms with lentil soup too bcoz I gave deepas version to the lentil Curry.
Here we go:
1. Toor Dal – 1 cup
2. Spinach – 1 bunch chopped.
3.Butter- 1/2spoon
4. Grated Coconut – 1/2 cup
5.Pepper powder-1/4 tsp
6. Turmeric Powder – 1/2 tsp
7. Onion (thinly sliced) – 1 med
8. Dry Red Chilly – 3
9. Cumin Seeds – 1/2 tsp
10. Green Chillies(Sliced) – 2
11. Kunjulli (Shallots) – 4 or 5
13. Oil – 3 tbsp
14. Garlic – 3 or 4 pods
15. Chilly Powder – 1sp
16. Salt – As required
17. Water – As required
18.Musturd seeds – 1/2 tsp
19. Curry Leaves – A sprig
Method:
1. Pressure cook the Dal with Water, Salt, Turmeric Powder,tomato and Butter .
2.Grind coconut, chilly powder, jeera, green chillies and kunjulli with little water and keep it aside.
3. Heat half portion of oi in a pan. When it is hot add onions, garlic and red chillies and saute till the onions are golden.
4. Add the spinach and pinch of salt and saute for a few minutes till it is cooked now add the cooked dal to this and bring it a boil stirring frequently.
5.Add the coconut paste to the dal and cook it for a few minutes till the curry is thick.
8. Finally season the curry with Mustard Seeds and Curry Leaves sauteed in 1 tbsp oil.
12 comments:
I know exactly what you mean. My mom made couple of Greek meals quite often and I was sick and tired of them. But you made a really hearty soup here ideal for the cold winter days.
Thanks for stopping by my blog and leaving a comment. I may have to try some Indian dishes.
I like lentils and spinach so sure I would enjoy this :) It is 1C here today but the bitter north wind must be dropping it well into minus figures!! Diane
mmmmmm looks like a bowl full of warmth n comfort!
Love it anytime..
US Masala
Dal looks delicious ...perfect to enjoy with a bowl of rice
Deepa
Hamaree Rasoi
Thank you so much for leaving such a nice comment on my blog. I will have to try your recipe. If your mother prepares it several times a week it must be delicious.
We love lentils (well, all but one son) and have them often. This recipe sounds like a great addition to my files. Thanks!
Best,
Bonnie
ive been seeing a lot of lentil & spinach dishes lately.. and im STILL not tired of them! hah
your curry looks amazinggg, i wish i had a bowl of it right now. yummm (:
This looks superb and warm....Got a lovely space..following it
FunWidFud
yummylecious...nice space u hav,,happy to follow u...
I love spinach and this lentil looks very yum :)Thanks for following my Blog spicenflavors I am following your Blog :)
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