Spinach & Lentils in Coconut Gravy

Spinach & Lentils in Coconut Gravy (Cheera Kuttan) is a nutritious dish which is a perfect combination for rice.

Cook Time:

20 Minutes

Yield:

4 Servings

Ease of Cooking:

Easy-Moderate

What all you'll need?

• Lentils (Toor Dal) - 1/2 cup
• Spinach (Cheera) - 1 cup
• Grated Coconut - 1 cup
• Cumin Seeds - 1 teaspoon
• Dried Red Chili/Green Chili - 5-6 (depending on how spicy your taste buds can handle)
• Turmeric Powder - 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Urad Dal - 1 teaspoon
• Curry Leaves - A bunch
• Coconut Oil - 1 tablespoon
  
• Salt - As required
• Water - 1.5 cups

Let's cook it!!

1. Pressure cook lentils (in a pressure cooker) in 1 cup of water until 3 whistles.
2. Meanwhile, in a mixer/grinder add grated coconut, cumin seeds and chili. Make a fine paste using 1/2 cup of water and leave it aside.
3. Once the cooker is cool enough(and the pressure is released), open the cooker, add spinach and salt. Mix them well.
4. Heat the cooker again and let the spinach cook and blend in with the lentils.
5. After about 5 minutes add the spicy coconut paste to the spinach lentil mixture and mix well.
6. Let it cook for another couple of minutes and turn off the stove.
7. Heat coconut oil in a pan. Add mustard seeds, urad dal, 1 dried red chili and curry leaves to the pan. When the mustard seeds splutter and urad dal turns light brown in color turn off the stove(This process is called tempering). Add it to the spinach & lentils in coconut gravy.

Serve it with steamy hot rice, papad & pickle.