Spinach and Dhal Curry (Keerai Curry)

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.

Serves 4 – 6

Ingredients: A

Toor dhal (split pigeon peas) – 1 rice cooker cup

Channa dhal (split chick peas)  – ½ rice cooker cup

Cumin seeds – 1 teaspoon level

Cooking oil –  approx. 4 teaspoons (Coconut oil or gingerly oil)

Salt – 1 teaspoon or as required

Turmeric powder – ¼ teaspoon

Water – generous amount to completely cover the dhal and a bit more, if needed.

B

1 large tomato – slice into thin wedges

2 green chillies and 2 fresh red chillies – split halfway (or a few bird’s eyes chillies).

6 garlic pips – crushed

1- 2  heaped teaspoon crushed ginger. You can use a pestle and mortar for this.

Salt – as required

(ADD LATER)

1 small bundle spinach – wash thoroughly and cut coarsely including the tender stems.

Coconut milk – ¼ cup

Tamarind juice – approx. 1 tablespoon (curry should NOT be sour).

C     Ingredients for Tempering:

Cooking oil – approx. 1 tablespoon

Mustard seeds – ½ teaspoon

Fennel seeds – ½ teaspoon

Small onions – 4 sliced or a handful of whole shallots

Dried chillies – 3 or more as required

Curry leaves – 2 sprigs

Hing/asafoetida (optional) – a good pinch

Method:

1. Soak both the dhal for about 30 minutes or longer.
2. After soaking, mix all the ingredients in A and cook over a slow flame.
3. Do not cover initially as the dhal will spill over but cover it later.
4. When the dhal is nearly cooked and slightly broken up or mushy, add ingredients B
5. Slightly cover it with a lid. Taste for salt. Stir occasionally.
6. When the tomatoes are cooked well and mushy, add the spinach.
7. When it starts to boil, add in the coconut milk followed by the tamarind juice.
8. After it starts to boil again, switch off the flame.
9. They are now ready for the tempering which will be added to the dish.

Tempering:

1. Add cooking oil to a pan. I prefer organic coconut or gingerly oil for the authentic flavour.
2. When it is slightly hot, add in the mustard seeds. Lower the flame.
3. When the mustard seeds start to pop, add in the fennel seeds, sliced onions, red chillies and curry leaves.
4. When the onions turn golden brown, add the hing and switch off the flame and add this to the spinach curry.
5. Cover with a lid immediately. After a minute or two, stir the curry and cover again.

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.