Spinach is a nutrition filled leafy vegetable of Persian origin. Spinach-Dal curry also known as Moloshyam is a healthy spinach recipe and a wonderful side dish to go with rice or Roti. This creamy and thick consistency curry is packed with vibrant spices along with coconut and teeming with flavor.
Ingredients
- Spinach : 1 Bunch
- Turmeric powder : ½ T-Sp.
- Chilli powder : ½ T-Sp.
- Salt for taste
- Masoor dal : ¼ Cup
For grinding:
- Coconut : ¾ Cup(Adjust)
- Jeera : ½ T- Sp
- Green chilly : 2
- Garlic : 3 cloves (big)
For seasoning:
- Oil : 2 T-sp
- Mustard seeds : ¼ T-Sp
- Dried red chilli : 2
- Curry leaves
- Chilli powder : ½ T-Sp
Method
- Cook dal with enough water (I used 1.5 of water) along with chilli powder, salt and turmeric powder.
- Once the dal is cooked, add the chopped spinach and 1.5 cup of water, wait for it to cook well.
- Grind all the ingredients mentioned for grinding into fine paste and add the same into the spinach and cook for another 2-3 minutes.
- Heat oil in a kadai/pan and fry the mustards followed by dried red chilli and curry leaves ,switch off the stove and add the chilli powder and mix well.
- Then add the seasoning into the spinach curry and mix it.
Note :
- I used masoor dal but you can substitute with toor dal OR yellow moong dal. The quantity here I used is ¼ Cup, but you can increase the qty of dal if needed.
- Quantity of coconut also may be varied to induvial’ taste.
- If you want more quantity of curry, increase the quantity of dal and coconut.
- 1 Bunch of spinach will give about 5 cups of chopped spinach.
- The consistency of this curry is semi thick.