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

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)

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 (