SPINACH KEERAI (SOUTH INDIAN SPINACH STEW)
This is the South Indian version of Palak Paneer or Saag Paneer, but without the paneer. Serve this dish over rice and crumple potato chips on top. Serve yogurt on the side. You can substitute any kind of greens, or a mix of greens, for the spinach. And fresh is better. Adjust spices to your taste and your tolerance. Make sure you use unsweetened coconut. You can use other lentils, but toor dal or mung dal is best. Adjust salt according to how salty you cooked the dal.
Provided by alvinakatz
Categories Indian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook greens in the wok, adding water if necessary.
- Add salt and turmeric powder.
- Add dal and heat.
- Grind coconut, cumin, chili, and rice flower until fine. Add water if needed so it isn't chunky.
- Add ground spices to spinach/dal mix.
- Adding water if necessary, grind (with blender or immersion blender) until parts are a puree and parts still look like bits of leaves. You don't want a smooth paste. Consistency should be like a smoothie, only with leaf bits.
- In a small pan, heat the oil. Add mustard seeds and heat until they pop and turn grey.
- Pour oil and mustard seeds on the keerai, stir and serve.
Nutrition Facts : Calories 280.4, Fat 9.2, SaturatedFat 4.6, Sodium 501.8, Carbohydrate 36, Fiber 18.4, Sugar 2.6, Protein 16.2
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