Receta Agathi Keerai (Spinach) Paruppu Usili
Ingredients:
- Toor Dal - 100 gms
- Bengal Gram Dal - 100 gms
- Agathi Keerai - handful, finely chopped
- Dry Red Chillies - 2
- Turmeric Powder - a pinch
- Asafoetida Powder - a pinch
- Oil - 100 ml
- Salt as per taste
Method:
1. Soak the dals for an hour.
2. Combine and grind together with red chillies to a thick paste.
3. Add salt, turmeric powder, asafoetida powder and mix well.
4. Heat oil in a pan.
5. Add the dal mixture and reduce flame to low.
6. Keep stirring till the dals are crumbled and separated.
7. Boil the keerai and drain the water. Squeeze dry.
8. Add to the dal mixture and mix well.
9. Simmer for a minute.
10. Remove and serve.