Ingredients:
1. Spinach : One bunch
2. Moong dal : 1/4 cup
3. Coconut gratings : 1 Plus Table spoon
4. Green chilies : 1/2 or 1 depending on the variety (‘karam’ spicy)
5. Jeera / Cumin seeds : one T spoon
6. Salt to taste
7. Garnishing things
Method
Soak the Moong dal for half an hour
Clean and cut the spinach into very small bits.
Pressure cook the spinach and moong dal together ( one whistle)
Grind coconut, chilies and jeera to a paste
Open the cooker once the pressure is down, add the ground masala and salt to taste.
Give one boil
Keerai is ready
Give ‘tadka’ (garnish) with mustard seeds, jeera and urad dal in ghee or coconut oil.
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