Spinach Kootu

Ingredients:

• Cook and Mash:
• Toor dhal - 1/4 cup
• Moong dhal - 1/4 cup

• Chop:

• Spinach - 1 bunch

• Dry fry each separately and wet grind together:

• Black Pepper - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Red Chillies - 3
• Grated Coconut - 5 tsp
• For tempering:
• Ghee - 1/4 tsp
• Sesame oil - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Urad dhal - 1/4 tsp
• Red Chilly - 1
• Curry leaves - 1 sprig
• Asafoetida - a pinch

• Salt - to taste

Cooking Procedure:

1. Add the chopped Spinach to the cooked and mashed dhal.
2. Cook Spinach.
3. To this add the ground mixture.
4. Add Salt.
5. Once it starts to boil, Yes! it is done.
6. Add the tempering.

Spinach-Moong dhal pindi kooram

Ingredients:

Moong dhal - 1/4 cup

Spinach - a bunch

Salt - to taste

To grind smoothly:

Garlic cloves - 7

Raw rice soaked in water for 15 minutes - 3 tbsp

Coconut grated - 5 tbsp

Water - as needed

To Temper:

Ghee - 3 tbsp

Curd Chilies - 7

Urad dhal - 1 tbsp

Curry leaves - 1 sprig

To garnish:

Cilantro chopped - 3 tbsp

Method:

1. Cook moong dhal with lots of water.
2. Smash it.
3. Keep it aside.
4. Chop Spinach.
5. Cook spinach with water and salt.
6. Now add cooked and smashed dhal, and ground paste to the cooked spinach.
7. Mix well.
8. Add more water if needed.
9. Bring it to boil.
10. Switch off the heat.
11. Add temper and garnish with cilantro.
12. This goes well with steaming white rice with any pickle.

Yellow Squash-Spinach Dhal

Ingredients:

1. Oil- 3 tbsp
2. Mustard seeds - 1/4 tsp
3. Cumin seeds - 1/4 tsp
4. Whole dried red chillies - 2
5. Chopped Garlic - 3 cloves
6. Fried onions - 1/4 cup
7. Chopped Yellow Squash - 2
8. Chopped Spinach - 1 bunch
9. Salt - to taste
10. Turmeric powder - a pinch
11. Red chilly powder - 2 tsp
12. Tamarind powder - 2 tsp
13. Toor dhal, Moong dhal, Masoor dhal - 4 tbsp each

Method:

1. Pressure cook all the three dhals together with enough water.
2. In a pan, heat oil, splutter mustard and cumin seeds, add whole dried red chillies - break it into pieces, garlic and fry.
3. Now add the fried onions, yellow squash, spinach, salt, turmeric powder, red chilly powder, a cup of water and cook until the yellow squash and spinach is done.
4. Now add the pressure cooked dhals and boil it once again.

Wheat Rava-Spinach Pongal

Ingredients

1. Melted ghee - 1/4 cup
2. Cumin seeds - 1 tbsp
3. Chopped ginger - 3 tbsp
4. Green chillies - 3
5. Red chillies - 2
6. Black pepper powder - 3 tsp
7. Cashews - 8
8. Curry leaves - 1 sprig
9. Chopped Spinach - 3 cups
10. Salt - to taste
11. Wheat rava - 3/4 cup
12. Split yellow moong dhal - 1/4 cup

Method

1. Fry wheat rava without oil.
2. Cook and smash moong dhal.
3. Heat a pan on medium heat.
4. Add ghee, cumin seeds, ginger, green chillies, red chillies, black pepper powder, cashews and curry leaves and fry until the cashews are golden brown.
5. Then add chopped spinach, salt and fry.
6. Now, add water, boiled split yellow moong dhal and bring it to boil.
7. Then add the fried wheat rava slowly by stirring continuously.
8. Close the lid and cook until it is done.
9. Enjoy with peanut chutney.

Celery-Spinach-Dhal Curry

Ingredients

1. Celery - 1 bunch
2. Spinach - 1 bunch
3. Toor dhal - 4 tbsp
4. Mustard seeds - 1/4 tsp
5. Cumin seeds - 1/4 tsp
6. Urad dhal - 1/2 tsp
7. Red Chillies - 10
8. Garlic pods - 5 pods(optional)
9. Grated coconut - 2 tbsp(optional)
10. Salt - to taste
11. Turmeric powder - a pinch
12. Curry leaves - 1 sprig(optional)
13. Chopped Cilantro - 3 tbsp(optional)

Method

Cook

1. Cook toor dhal with very little water.
2. You should see each dhal separately after you cook.
3. Do not overcook.

Wash & chop

1. Celery
2. Spinach
3. Garlic pods
4. Cilantro

Now, heat oil, add:

1. mustard seeds, once it crackle,
2. add cumin seeds,
3. urad dhal,
4. red chillies,
5. garlic pods,
6. chopped celery,
7. salt
8. turmeric powder and
9. curry leaves

And, stir it - cook on medium flame until it is half cooked - now, add chopped spinach - cook well - then add cooked toor dhal - grated coconut - stir it - check for salt - adjust it according to taste. Taste it!!!

This curry can be eaten with salted oats, raagi ganji, chapathi, poori and white rice.

How to eat with white rice:

Mix this with white rice, eat with any pickle.