Keerai Poriyal / Spinach stirfry

We love spinach and I love to cook different versions of spinach. I usually make salads, smoothies, spinach rice, spinach dal, pesto, kootu, masiyal etc. with spinach. This poriyal is another easy and delicious side dish I make with spinach and it pairs very well with rice and dal or any curry.

Ingredients

Fresh spinach - 1 bunch (you can also substitute with the frozen variety)

Moong dal - 3 tablespoons

Chopped onions - 1/4 cup

Turmeric powder - 1/4 teaspoon

Grated coconut - 1/4 cup

Salt to taste

For the tempering

Oil - 1 spoon

Mustard seeds - 1 teaspoon

Urad dal - 1 teaspoon

Cumin seeds - 1 teaspoon

Curry leaves - 1 sprig

Red chillies - 2

Instructions

Wash the spinach well with water and chop the leaves roughly. If using frozen spinach just skip this step.

Cook the moong dal with little water for about 4 to 5 minutes. Alternatively, you could microwave the dal with little water for about 3 minutes.

In a kadai or saucepan, heat the oil and do the tadka with mustard seeds, urad dal, cumin seeds, curry leaves and red chillies. 

Once everything starts spluttering, add the choppied onions and saute till they turn translucent.

Then add the chopped spinach, turmeric powder and salt and saute everything for about two minutes until the spinach starts wilting.

Add the cooked moong dal and the grated coconut, cover and cook for two minutes.

Serve warm with rice and dal/curry.