Palak Erissery/Palak Curry/Spinach Curry
A traditional Kerala-style spinach curry made with spinach, tuvar dal, and a blend of spices, cooked to perfection and garnished with sautéed onions.
Ingredients
- 0.75 cup Split Pigeon Peas (Tuvar Dal)
- 1 bunch Spinach
- 1 teaspoon Turmeric
- 1 teaspoon Red Chilli Powder
- 1.5 teaspoons Salt
- 1.5 units Tomatoes
- 2 tablespoons Coconut (Shredded)
- 1 unit Onions (Medium size)
- 1 tablespoon Oil
- 1 teaspoon Cumin Seeds (Jeera)
- 2 cups Water
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Instructions
- 1Soak the tuvar dal in water for 30 minutes. Wash and chop the spinach. In a pressure cooker, combine the soaked tuvar dal, chopped spinach, turmeric, red chilli powder, chopped tomatoes, and water. Cook until the pressure cooker whistles the required number of times, then turn off the heat and allow the pressure to release naturally.
- 2Once the pressure has released, open the cooker and add salt. Boil for 2 minutes. Grind the shredded coconut with cumin seeds to form a paste, then add it to the cooker. Boil for an additional 5 minutes before turning off the heat.
- 3In a small pan, heat oil and sauté the chopped onions until they are golden brown. Pour this tadka over the curry.
