Name: Payaru Keerai
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: ¼ tsp cumin seeds; 300 g (10½ oz/1½ cups) mung dal (split green mung bean); 1 tsp butter or ghee (optional); 2 dried red chillies, broken; ½ tsp mustard seeds; 1 tbsp oil; 300 ml (10½ fl oz/1¼ cups) water; ½ medium onion, finely chopped; ½ tsp ground turmeric; 1 tsp salt; 100 g (3½ oz) spinach, roughly chopped; 4 fresh curry leaves; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

300 g (10½ oz/1½ cups) mung dal (split green mung bean)

Method

Lightly dry-roast the mung dal in a medium saucepan over a low heat, until golden. Leave to cool, then wash the mung dal in a pan of cold water by rubbing it between your hands. Drain and repeat three or four times until the water is nearly clear.

Then, add the 300 ml of water, so it covers