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

1. Spinach                             : 1 Bunch
2. Turmeric powder            : ½ T-Sp.
3. Chilli powder                   : ½ T-Sp.
4. Salt for taste
5. Masoor dal                       : ¼ Cup

For grinding:

1. Coconut                            : ¾ Cup(Adjust)
2. Jeera                                  : ½ T- Sp
3. Green chilly                      : 2
4. Garlic                                 : 3 cloves (big)

For seasoning:

1. Oil                                      : 2 T-sp
2. Mustard seeds                 : ¼ T-Sp
3. Dried red chilli                 : 2
4. Curry leaves
5. 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.