RED PALAK/spinach-MASOOR DAAL/ yellow lentil CURRY - CHEERAYILA PRIPPU CURRY

RED PALAK/spinach-MASOOR DAAL/ yellow lentil CURRY - CHEERAYILA PRIPPU CURRY

 

INGREDIENTS

RED PALAK- 1 BUNDLE

MASOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP

SHALLOTS- 3 

GINGER- 1 INCH PIECE

CUMIN SEEDS - 1 TABLESPOON

RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON

RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON

CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS

PREPARATION

CLEAN RED PALAK WELL.

CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH TURMERIC POWDER, CHILLY POWDER AND SALT.  WHEN IT IS THREE-FOURTH COOKED, ADD RED PALAK AND COOK IT WELL.

MEANWHLE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.

GRIND WELL INTO A SMOOTH PASTE

YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO RED PALAK- MASOOR DAAL WHEN IT IS COOKED

SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.