Puli Keerai
Serves 4
| Ingredients | |
|---|---|
| Spinach 1 bunch washed and finely chopped | Toor dal 1/2 cup |
| Red chillies 4 | Green chillies 4 |
| Tamarind paste 1/2 t.spoon | Sambhar powder 1/2 t.spoon |
| Mustard 1/4 t.spoon | Hing a small pinch |
| Salt 1 t.spoon (or to taste) | Cooking Oil 2 t.spoon |
| Curry leaves a few | |
Method
- Cook toor dal and keep it aside. Boil spinach with little water, and some salt.
- Heat some oil in a pan, splutter mustard, then add hing, red chillies, green chillies, curry leaves and sambhar powder and fry for a few minutes.
- Now add this to the boiling spinach, and add tamarind paste and let it cook for a few minutes.
- Now add the cooked toor dal. Let it cook until the flavour comes out.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 88 | Carotene (μg) | 3517 |
| Protein (g) | 4.51 | Vitamin C (mg) | 17.5 |
| Carbohydrate (g) | 9.88 | Mg (mg) | 58.05 |
| Fat (g) | 3.32 | Na (mg) | 40.48 |
| Fibre (g) | 1.49 | K (mg) | 280 |
| Minerals (g) | 1.68 | Mn (mg) | 0.47 |
| Calcium (mg) | 59.5 | Zn (mg) | 0.35 |
| Phosphorus (mg) | 62.38 | Cr (mg) | 0.004 |
| Iron (mg) | 1.22 | ||