Keerai Kozhambu

Name: Keerai Kozhambu
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ teaspoon dhuli urad dal (split skinless black gram); ¼ teaspoon fenugreek seeds; 2 tablespoons vegetable oil; 3 cloves garlic, crushed; ¼ teaspoon cumin seeds; ¼ teaspoon brown mustard seeds; 1 medium bunch spinach or green amaranth leaves, stemmed; 1 tablespoon coconut oil; ½ cup (100 grams) masoor dal (split red lentils); ½ teaspoon ground turmeric; 1 dried red chile, stemmed and broken in half; 1 large red onion, diced; 1 large tomato, chopped; 3 tablespoons tamarind pulp; 8 to 10 fresh curry leaves; 4 or 5 green chiles, stemmed and chopped; 1¾ teaspoons table salt

A spinach and dal curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish, popular in the north as well as in the south, has many variations. The greens and lentils used change from cook to cook. What a delight it is to know that this healthy dish, when eaten with roti or rice, makes a fairly balanced meal.

Ingredients

1 medium bunch spinach or green amaranth leaves, stemmed
½ cup (100 grams)

Asia
India
Main course
Gluten-free
Vegan

Method

Put the spinach in a colander and wash it 2 or 3 times under running water. Drain well, and chop it finely. Set aside in a bowl. Wash the masoor dal in running water and drain.
Place a nonstick saucepan over medium heat and add 2 cups (