Name: Keerai sadam
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 2 as a main, 6 as a side
Cuisine: Indian
Ingredients: 1 teaspoon brown mustard seeds; 2½ tablespoons virgin coconut oil; 1 tablespoon white urad dhal (hulled dried black lentils); 500 g (1 lb 2 oz) English spinach or Ceylon spinach, cleaned and chopped; 3 Indian green chillies, chopped; 5 garlic cloves, chopped; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; ½ teaspoon ground turmeric; ½ teaspoon chilli powder; 100 g (3½ oz/⅔ cup) roasted macadamia nuts, chopped; 1 large onion, finely chopped; 550 g (1 lb 4 oz/3 cups) cooked rice of your choice; ½ teaspoon dill seeds, or ½ teaspoon chopped fresh dill; ½ teaspoon fennel seeds; 1 tablespoon chana dhal; 1½ tablespoons virgin coconut oil; ½ teaspoon fenugreek seeds

Preparation info

Serves
2
as a main, 6 as a side

Difficulty
Easy
Ready in
40 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Filling and healthy, this simple one-pot recipe is great for the times you are feeling hungry but time poor. Use any variety of cooked rice you like — leftovers are perfect!

Ingredients

550 g (1 lb 4 oz/3 cups) cooked rice of y

Method

To temper the spices, heat the coconut oil in a small saucepan over medium heat and fry the chana dhal and urad dhal for 2–3 minutes, until lightly browned. Add the spices and cook for a minute or two until fragrant, taking care that the fenugreek seeds don’t burn, or the spices will taste bitter. Remove from the heat, then grind to a paste and set aside.

If your rice is still hot, spre