Spinach and Dhal Curry (Keerai Curry)
This is a traditional Indian dish which can be served as a vegetarian dish with papadoms or accompanied with fish sambal, fried fish / fried dried fish or spicy prawns.
Ingredients
INGREDIENTS A:
- 1 cup Toor dhal (split pigeon peas)
- ½ cup Channa dhal (split chick peas)
- 1 tsp cumin seeds
- 4 tsp coconut oil or gingerly oil
- salt (as required)
- 1 tsp turmeric powder
- Water – to completely cover the dhal and a bit more, if needed.
INGREDIENTS B:
- 1 large tomato slice into thin wedges.
- 2 fresh green chillies, sliced into half
- 2 fresh red chillies, sliced into half (or use a few bird’s eyes chillies, if you're feeling adventurous!).
- 6 crushed garlic pips.
- 2 inches root ginger – crushed, (you can use a pestle & mortar for this)
- Salt as required
(ADD LATER)
- 1 small bunch of spinach approx. 400 grams – wash thoroughly and cut coarsely including the tender stems
- ½ cup coconut milk
- 1 tbsp tamarind juice
FRIED GARNISH:
- 2 tbsp coconut cooking oil or ghee
- ¼ tsp mustard seeds
- ¼ tsp fennel seeds
- 2 medium sized onions – sliced (or a handful of whole shallots).
- 3 dried chillies (according to taste).
- 2 sprigs curry leaves
- 1 tsp of "hing" or asafoetida.
- 1 tbsp ghee
Instructions
METHOD:
- Soak both the dhal for about 30 minutes or longer.
- After soaking, mix all the ingredients in A and cook over a slow flame. Add in a few drops of cooking oil and salt in it. The cooking oil helps the dhal not to spill over when boiling.
- Do not cover initially as the dhal will spill over but cover it later.
- When the dhal is nearly cooked and slightly broken up or mushy, add ingredients B
- Slightly cover it with a lid. Taste for salt. Stir occasionally.
- When the tomatoes are cooked well and mushy, add the chopped spinach.
- When it starts to simmer, add in the coconut milk followed by the tamarind juice.
- After it starts to simmer again, switch off the flame.
- They are now ready for the tempering which will be added to the dish.
FRIED GARNISH:
- Add cooking oil to a pan. I prefer organic coconut or gingerly oil for the authentic flavour.
- When it is slightly hot, add in fennel seeds and mustard seeds. Lower the flame.
- When the mustard seeds start to pop, add in the, sliced onions, red chillies and curry leaves.
- When the onions turn golden brown, add the 'hing' and switch off the flame and add this to the spinach curry. Add the ghee.
- Cover with a lid immediately. After a minute or two, stir the dish and cover again.
Notes
NB: If the curry is too mild, you can add plain chilli powder at the end when the curry is boiling. But remember, it is meant to be a mild curry! DO NOT overcook the spinach, though. This spinach dish goes well with ”chappati” (a flat coarse unleavened bread like a tortilla).