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Spinach stem stir fry
By : Method
- Wash and soak split moong dal for 30 minutes.
- Meanwhile, wash and chop spinach stems into small pieces or snip with scissors.
- In a non-stick pan, heat oil and add mustard seeds.
- When these splutter, add cumin seeds along with the red chilli (broken in two pieces), Bengal gram, black gram, curry leaves and fry well until the dals turn golden brown in colour.
- Then add the chopped spinach stems and stir well.
- Sprinkle some water, mix and leave the pan on a low flame for some time until the stems appear cooked and lose the raw taste.
- Add turmeric while half way through the cooking and mix well.
- When the stems appear cooked, add the soaked moong dal and mix well.
- Sprinkle some more water if needed.
- Adjust salt. Cook again for a little while, but keep stirring frequently.
- Turn off the flame after the curry becomes dry and all the water is absorbed.
- Check if it is cooked and transfer into a serving bowl.
- Enjoy this healthy curry with hot rice.
Ingredients:
2 cups spinach stems
A fistful of split moong dal (Pesara Pappu, Yellow Lentils)
A pinch of turmeric
1/2 tsp chilli powder
Salt
2 cups spinach stems
A fistful of split moong dal (Pesara Pappu, Yellow Lentils)
A pinch of turmeric
1/2 tsp chilli powder
Salt
For Seasoning:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp bengal gram (pachi senaga pappu, chana dal)
1/4 tsp black gram (minappappu, urad dal)
1 dry red chilli
Some curry leaves
1 tsp oil
If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title.
RECIPES BY UMA PRIYA
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