Green Spinach: 1 bunch
Lentil/ Parippu: ¾ cup
Green chilli: 2
Garlic: 5-6 cloves
Coconut milk powder: 2tbsp
Turmeric powder: ¾ tsp
Mustard seeds: ½ tsp
Dry red chilli: 2
Coconut oil: 2tbsp
Method of Preparation
Cut spinach into small piece and keep aside.
Wash lentils and add to a pressure cooker.
Add onion, green chilli, salt, turmeric powder and garlic cloves to it. And add enough water.
Pressure cook till 2 whistles and let it be there till the pressure settles.
Open and mash well. Switch on the flame. If there is more water keep in full flame till the gravy comes somewhat thick.
Now add the spinach and let it boil for only 2 minutes. After that add the coconut milk powder (you can add fresh coconut milk also) stir well. Switch off the flame.
Don’t over boil spinach.
Heat oil in a pan, splutter mustard seeds and add the dry red chilli. Transfer this to the prepared curry.
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