This is a no brainier recipe , something that is made in every household in south India. May be the exception could be using Cheera/Amaranthus instead of Palak leaves. So as I have said earlier ,the easiest recipes are the difficult to pull out in taste. you know why??
Its because of the quantity/ measures of ingredients that we use 😛 Back when I started cooking ,I used to rely on many blogs for recipes to get exact measures so that I never went wrong, but it was in vain.I couldn’t get the measures right. Even with my amma and my mil ,they cant really say the quantity involved as its all “kaikanakku”( things that you get with expertise ! 😀 )
So after many trials I figured out the measures and quantity that works for me and my family. So let’s see how to make this easy curry.I have tried my best to stick using pressure alone to make it even more simple . Following the excact same measures definitely gives you a tasty curry that could be served for 4-5 people!
|1||Moong dal/cherupayar Parippu/split green gram dal||2 tbsp|
|2||ghee/ coconut oil||1 tsp|
|3||water||2-2.5 cup +1/4 +1/4 cup|
|4||palak leaves||1-1.5 cups chopped|
|5||turmeric powdder||1/4 tsp|
|6||red chilli powder||1/2 -3/4 tsp|
|7||salt||1/2 tsp + as needed|
|9||coconut grated||1/2 cup|
|10||cumin seeds, green chillies||1 pinch, 2 cut diagonally|
|11||mustard seeds||1/2 tsp|
|12||dried red chillies||3-4 no|
|13||shallots/small onion||6-7 , sliced|
|14||coconut oil||2 tsp|
- Dry roast the Moong dal until golden and crisp. it will take 5-6 minutes( no need to brown)
- In a mixer bowl, add coconut, cumin seed and 1/4 cup of water to make a fine paste, set aside.
- Add 2 cups of water ,into which add 1 tsp coconut oil/ghee and pressure cook for 9-10 whistles ( or until done) . Moong dal takes time to cook so adding oil/ghee aids in fast cooking
- After the pressure releases completely , add the chopped Palak leaves , red chilli powder, turmeric powder , salt and pressure cook again for 3-4 whistels. (add 1/4 cup more water if necessary)
- Open the pressure cooker after the pressure is completely released, bring back to flame , add 1/4 sugar and simmer for 3-4 mts
- To which add the coconut paste, in low flame ,let it start to bubble up. Remove from fire
- In another pan, heat 2 tsp of oil to which add 1/2 tsp mustard seed to pop, followed by dried red chillies, to brown . Finally add the shallots and let them turn golden brown.
- Pour this over the curry and cover immediately.
- Do not overload with more dal. For one bunch of palak 2 tbsp is more than enough.
- Add more water ,in case you need more gravy for the dish.
- Do not skip adding sugar 😉 it also helps to get ris of mineral smell that palak has sometimes.
- I make it semi thick gravy, as the boys in my family are not big fan of thin gravy side dishes.
- If you want to make it bit more thin gravy, add 1/4 cup water along with adding coconut paste( I bet ,this curry taste in semi thick gravy 😉 )
- Add 1 -2 green chillies more if you like it spicy. Do not grind it along with coconut that’s the usual method . the curry would taste green chilly if you do so