Halwai November 8, 2018

Ingredients:

• 1.5 cups – Spinach
• 1/2 cup – Toor Dal
• 1.5 tsp – Cumin seeds
• 10 – Dry Red Chillies
• 3 tsps – Grated Coconut
• 4 flakes Garlic
• A lemon-sized Tamarind
• 4 tsps – Tomato puree
• Salt to taste

Method:

  1. Soak toor dal in water for 10 minutes. Soak tamarind in water for 10 minutes.
  2. In the meantime, cook spinach in as little water as possible.
  3. Add cumin seeds, red chillies and coconut to the toor dal and grind it to a smooth paste.
  4. While the spinach is on the fire, add the above ground paste, tamarind extract, lightly smashed garlic, tomato puree and salt. Bring to a boil.
  5. Heat oil, add mustard, gram dal, curry leaves and pour it into the keerai kulambu.

Recipe courtesy of Maha Krishna