Spinach Poriyal | Palak Poriyal

I make Spinach/Palak dish once a week. It could be palak pulao, palak huli or simple palak sabji.  There are lots of ways to prepare palak poriyal.  Not a spinach lover?  Try adding coconut or dal with the greens, I’m sure you will help yourself to a second serving. I like adding both fresh grated coconut & dal 🙂

Here is a simple recipe of Spinach poriyal with moong dal.

Ingredients:

Spinach/Palak:  a bunch
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Red chillies: 2-3
Hing: a pinch
Turmeric: a pinch
Salt: to taste
Cooking oil: 2 tsps
Moong dal: Handful (or more)

Preparation Method:

• Cook dal adding salt and turmeric to it.
• Ensure that dal is not overcooked and it retains its crunchiness.
• Meanwhile wash, clean and chop spinach.
• Heat oil and do seasoning with mustard, cumin seeds, red chillies and hing.
• Add spinach and fry for 2 minutes.
• Add Salt and allow the greens to cook.
• Once done add cooked dal and mix well.
• Enjoy spinach poriyal with hot rice and ghee.

PS: Add grated coconut if available before serving.

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