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PrintKEERAI PORIYAL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onions and green chili with spinach and stir for 3-5 minutes.
- Adjust seasoning with salt, add in the cooked dhal and blend thoroughly.
- Add coconut, stir fry briefly and serve.
INGREDIENTS
- 245 grams chopped spinach
- 150 grams finely chopped onions
- 75 grams moong dhal, rinsed, soaked, cooked till the grains are tender but firm and drained
- 2 tablespoon grated fresh coconut
- ½ teaspoon turmeric powder
- 1 green chili, minced
- Salt, to taste
Tempering
- 1 teaspoon black mustard seeds
- 2 tablespoon Cooking oil
- 1 dried red chili
- Few curry leaves
- 1 teaspoon urad dhal
6 comments for “Keerai Poriyal”
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