Upeseru (Indian Lentils with Greens)
Ingredients
- 1½ cups dhal or other lentils, cooked but not drainedBuy
- 5 handfuls of a leafy green such as spinach, choppedBuy
- 2 teaspoons oilBuy
- 1 teaspoon mustard seedBuy
- 10 curry leavesBuy
- 1 medium onion, dicedBuy
- 1–6 green chillies, split lengthwise, according to tasteBuy
- Salt to tasteBuy
- 1–6 green chillies, to tasteBuy
- ½ teaspoon fresh tamarind per chilli usedBuy
- 1 handful of corianderBuy
- 8 cloves garlicBuy
- 2 teaspoons whole black peppercornBuy
- 2 teaspoons cuminBuy
- Spinach-lentil waterBuy
- ½ lemonBuy
Advertisement
Directions
Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned.
Meanwhile, set the lentils on the stove. Add the chopped spinach and boil until the spinach is tender.
Drain and set the water aside separately for the next part.
Stir in the spice mixture and salt to taste, keeping on the heat until the flavours have blended.
Dry-roast the chillies and tamarind slightly, if desired.
Grind all dry ingredients together with a little water to make a chutney.
Bring the spinach broth to a boil and let simmer for 2 minutes.
When serving, mix in a spoonful of the chutney and squeeze in lemon juice.
Eat with mudde (ragi balls).
Related recipes
Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
CC BY-SA 4.0 (Wikibooks)
211 kcal·9.1g protein (est.)
Sambar II (Kerala/Tamil style)
CC BY-SA 4.0 (Wikibooks)
859 kcal·32.4g protein (est.)
Puliyodarai (South Indian Tamarind Rice)
CC BY-SA 4.0 (Wikibooks)
375 kcal·7.7g protein (est.)
Sambar I
CC BY-SA 4.0 (Wikibooks)
737 kcal·25.1g protein (est.)
Comments
Log in or create an account to comment.