Dal and Lentil Dishes, Gravy Curries

Moong Spinach Curry and a Healthy meal

We eat Rotis/chapathis in my home on a daily basis. It is our staple dinner on most nights. Over the years to make it more interesting and to ensure my kids eat their dinner well, I have learnt and innovated so many side dishes or curries. I am sure you would agree with me that an interesting or flavorful sabji would make your chapathi dinner delicious 🙂

This curry is one such innovation in my kitchen. It is an interesting blend of whole moong or whole mung beans, spinach and spices. I typically use Chinese Spinach also Amaranth Greens or “Thotakura” / “Dantina Soppu” / “Tandulto” / “Thandu Keerai”. But you can also use regular spinach/palak and this curry will taste just as good.

Delicious Moong Spinach Sabji
Delicious Moong Spinach Sabji

You will need:
1 cup Whole Green Moong
1 bunch Amaranth Greens or Chinese Spinach – Wash and chop fine
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into cubes
1 small piece ginger – grated
1 Garlic – grated (optional)
3 green chillies – Chopped lengthwise
1 tsp Curry Powder or Sambar Powder
1/2 tsp Turmeric Powder
1 tbsp grated fresh coconut (optional)
Salt to taste
To Season: Oil, Hing, Mustard seeds, cumin seeds

1. In a microwave safe dish, place the whole green moong and microwave for 1 minute until slightly roasted. Wash. Place in a pressure cooker or pressure pan, add enough water and 1/4 tsp turmeric powder and cook for 3 to 4 whistles. Cool
2. Meanwhile chop all veggies and keep aside.
3. In a pan, heat oil. Add mustard seeds, cumin seeds and hing/asafoetida. Allow to splutter.
4. Add the chopped onions, green chillies and grated ginger-garlic and saute until the onions are golden brown.
5. Add chopped tomatoes, turmeric powder and a pinch of salt and saute well until tomatoes are mushy.
6.To this add the chopped spinach, curry powder or sambar powder and saute. Then add about 1 cup water and cook covered until the spinach is cooked for about 8 to 10 minutes.
7. Then add the cooked whole green moong. Add any moong water also. Do not discard.
8. Add salt if needed and allow to cook for 5 to 10 minutes until the curry comes together.
9. Add grated coconut and mix well.
10. Serve hot with Rotis.

Delicious and flavorful whole moong and spinach curry served with Rotis
Delicious and flavorful whole green moong and spinach curry served with Rotis
And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch
And a complete meal 🙂 Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

Thank you for stopping by!

Dry Curries, Moong Dal, Spinach

Greens and Moong Dal Stir Fry Aka Keerai Poriyal

This recipe is a quick fix side that is typically eaten as part of a South Indian meal, typically Tamilian South Indian meal. It can be made in one of many ways. I keep it simple..no extra, fancy ingredients, just the basics to allow the nutty texture of the lentils and the goodness of the greens to be pronounced.
You can use any greens in this recipe – I mostly use either Spinach or Amaranth Greens (Thotakura, Dantina Soppu or Tandu Keerai) in this recipe.

Keerai Poriyal
Keerai Poriyal

You will need:

Greens – 2 Bunches; Chop of the roots, wash really well and chop fine (I usually chop the tender stalk as well to use in this recipe)
Moong Dal (Split yellow lentils) – 1/2 cup
Green chillies – 2
1/4 tsp turmeric powder
Salt to taste

For Seasoning:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
a pinch of Hing (Asafoetida)
a few curry leaves

For Garnishing:
Fresh/Frozen grated coconut – just a little to sprinkle (optional)

1. Heat about 5 cups of water in a saucepan. When the water is hot add the moong dal into the hot. Cook the dal until almost done. This will take a good 15 minutes or so. Use a wooden spoon to stir. The moong dal has a tendency to allow the water to boil over and cause a big mess if you are not careful.
2. Once the dal is cooked, drain the water and keep aside.
3. Heat the oil in the pan. Season with mustard seeds. Allow to splutter.
4. Add the other seaosning ingredients. After 2 minutes add the chopped green chillies and the chopped greens.
5. Add the turmeric powder, salt to taste and mix well.
6. Add about 1/2 cup of water and cover with a lid.
7. Cook until all the water is evaporated and the whole mixture is almost dry.
8. Garnish with grated coconut and serve hot as a side to rice and sambar/dal.

I also like to use this as a filling for sandwiches when I have leftovers. It works great!