Kadala Parippu/ Chana Daal: ¼ cup
Spinach: 2 bunches
Green chilli: 3
Grated coconut: ¼ cup
Garlic: 2 cloves
Method of Preparation
Cook chana daal by adding salt. Keep aside (do not overcook)
In a blender add grated coconut, garlic cloves and green chilli and blend to a smooth paste. Keep aside.
Heat a pan and add oil to it, add chopped onion, when it turns slight brown color
Add finely chopped spinach and add salt to it. Stir and close the lid. Put in low flame.
After a minute open and stir, if there is more water produced from spinach, increase the flame and stir frequently till it evaporates.
Mean time spinach will get cooked, then add cooked chana daal and blended coconut paste.
Stir for a minute and switch off the flame.
Serve hot with rice or chappathi
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