South Indian Style Creamy Malabar Spinach and Toor Dal Curry
Main ingredient
Malabar Spinach
Total time
Ingredients
1 bunch (approx. 300g) fresh Malabar spinach, washed and chopped
1/2 cup toor dal (split pigeon peas), rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1-2 green chilies, slit lengthwise (adjust to taste)
1/2 cup thick coconut milk
1/4 teaspoon turmeric powder
1 teaspoon curry powder (or a mix of cumin and coriander powder)
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (split black lentils, optional, for tempering)
A few curry leaves
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
Water as needed (approx. 2-3 cups)
Preparation steps
Step 1
Rinse the toor dal thoroughly and cook it in a pressure cooker with about 1.5 cups of water and a pinch of turmeric until soft and mushy (about 3-4 whistles), or on the stovetop until tender. Set aside.
Step 2
Separate the leaves and tender stems of the Malabar spinach. Chop them into 1-inch pieces.
Step 3
Heat coconut oil in a large pot or pan over medium heat. Add mustard seeds. Once they splutter, add urad dal (if using) and curry leaves. Sauté until urad dal turns golden.
Step 4
Add chopped onion and sauté until translucent.
Step 5
Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute until fragrant.
Step 6
Add the chopped Malabar spinach and sauté until it wilts down, about 3-5 minutes.
Step 7
Stir in turmeric powder and curry powder. Cook for 30 seconds until aromatic.
Step 8
Add the cooked toor dal along with 1-1.5 cups of water. Bring to a gentle simmer.
Step 9
Stir in the thick coconut milk and salt to taste. Simmer for 5-7 minutes, allowing the flavors to meld. Do not boil vigorously after adding coconut milk.
Step 10
Garnish with fresh coriander leaves and serve hot with steamed rice or flatbreads.