Spinach Curry

Nutrition values are AI-estimated based on ingredients.

• 8 cups fresh spinach leaves
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup washed Toor Daal
• 1.5 cups water (for daal)
• 1/2 teaspoon salt (for daal)
• 1/4 teaspoon turmeric powder (for daal)
• 1/3 cup fresh shredded coconut
• 1 teaspoon whole cumin seeds
• 5-6 whole dry red chilies
• 1 tablespoon ghee
• 1/2 teaspoon mustard seeds
• 1/8 teaspoon asafoetida (hing)
• 1 tablespoon chana dal
• 1 teaspoon urad dal
• Few sprigs of curry leaves

1. 1Place 8 cups packed fresh spinach in a pot with 1/4 tsp turmeric, 1/2 tsp salt, and 1 cup water.
2. 2Cook spinach uncovered until wilted, about 2-3 minutes.
3. 3Simultaneously, pressure cook 1/2 cup washed Toor Daal with 1.5 cups water, 1/2 tsp salt, and 1/4 tsp turmeric powder until it whistles once, then let pressure release naturally.
4. 4While spinach cools, grind 1/3 cup fresh shredded coconut, 1 tsp whole cumin seeds, and 5-6 whole dry red chilies into a coarse paste.
5. 5Once spinach has cooled, add the cooked Toor Daal (including its liquid) to the pot of wilted spinach.
6. 6Use an immersion blender to blend the mixture to a desired textured consistency, leaving some spinach and daal intact.
7. 7Return the pot to medium heat and stir in the ground coconut-cumin-chili paste, adding some water from rinsing the grinder to adjust consistency.
8. 8Bring the curry to a boil and adjust salt if needed.
9. 9Prepare the tempering: heat 1 tbsp ghee in a tadka pan, add 1/2 tsp mustard seeds and let them sizzle and pop.
10. 10Add 1/8 tsp asafoetida, 1 tbsp chana dal, 1 tsp urad dal, and few sprigs of curry leaves. Cook until dals are golden.
11. 11Pour the tempering over the curry and mix.

These instructions are our analysis of the original video. Watch on YouTube →