Spinach Dal Porial

Ingredients

• • Keerais/Amaranth leaves (finely chopped) - 2 cups
• • Gram dal/Thuar dal (cooked) - ¼ cup
• • Coconut (grated) - 1 teaspoon
• • Green chillies - 2
• • Lemon juice - ½ teaspoon
• • Oil (for frying) - as required
• • Mustard seeds - ¼ teaspoon
• • Sugar - a little
• • Salt - as required

Method

• 1. Heat oil in a deep curved pan.
• 2. Add mustard, broken green chillies.
• 3. Fry for a minute and stir till it turns transparent.
• 4. Add washed, chopped keerai and fry for 1 or 2 minutes.
• 5. Sprinkle little water, with little sugar and close with lid.
• 6. Stir in between and cook till moisture is absorbed.
• 7. Add salt at the end.
• 8. Add cooked green gram dal or thuar dal at the end.
• 9. Garnish with grated coconut and squeeze lemon juice
• 10. Always drain off excess water from cooked dal and then add to curry.