PARUPU KEERAI
This is a regular recipe at my in-laws, especially on Saturdays, just a simple dish with greens and dhal but tastes real good. After marriage, this was a new dish for me as my mother cooks greens in a different way, usually like a kootu-form with tomatoes. Now I started preparing both ways. This recipe goes well with rice. It tastes yummy with spicy fried potatoes or yam fry.
INGREDIENTS:
Any greens like amaranth, methi, or spinach, 1 bunch. (I usually use spinach).
Cooked toor dhal, 1 cup.
Dried 2d chilies, 2.
Cumin seeds, 1 teaspoon.
Mustard seeds, ½ teaspoon.
Green chilies. 2.
Salt, as per taste.
A clove of garlic, (optional).
A pinch of asafetida.
PREPARATION:
Cook around 1 cup of toor dhal and keep it aside. Take a bunch of spinach leaves (baby spinach tastes better than the regular spinach in this recipe) and clean them well. Cook them well with little water in a closed pan along with 2 split green chilies (we need not chop the greens here as the greens are to be grinded). A clove of garlic may also be added while cooking the greens. When the greens are cooled, grind them into a fine paste along with the green chilies and garlic if it is also added. Heat a pan with some oil. Then add around ½ teaspoon of mustard seeds and when the mustard seeds splutter, add a teaspoon of cumin seeds and 2 dried red chilies. Then add the ground greens and cooked toor dhal with ½ cup of water and some salt according to the taste. Add a pinch of asafetida and cook everything for 5 minutes on a low flame until it thickens up and serve with hot rice.
This is a regular recipe at my in-laws, especially on Saturdays, just a simple dish with greens and dhal but tastes real good. After marriage, this was a new dish for me as my mother cooks greens in a different way, usually like a kootu-form with tomatoes. Now I started preparing both ways. This recipe goes well with rice. It tastes yummy with spicy fried potatoes or yam fry.
INGREDIENTS:
Any greens like amaranth, methi, or spinach, 1 bunch. (I usually use spinach).
Cooked toor dhal, 1 cup.
Dried 2d chilies, 2.
Cumin seeds, 1 teaspoon.
Mustard seeds, ½ teaspoon.
Green chilies. 2.
Salt, as per taste.
A clove of garlic, (optional).
A pinch of asafetida.
PREPARATION:
Cook around 1 cup of toor dhal and keep it aside. Take a bunch of spinach leaves (baby spinach tastes better than the regular spinach in this recipe) and clean them well. Cook them well with little water in a closed pan along with 2 split green chilies (we need not chop the greens here as the greens are to be grinded). A clove of garlic may also be added while cooking the greens. When the greens are cooled, grind them into a fine paste along with the green chilies and garlic if it is also added. Heat a pan with some oil. Then add around ½ teaspoon of mustard seeds and when the mustard seeds splutter, add a teaspoon of cumin seeds and 2 dried red chilies. Then add the ground greens and cooked toor dhal with ½ cup of water and some salt according to the taste. Add a pinch of asafetida and cook everything for 5 minutes on a low flame until it thickens up and serve with hot rice.
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