Have The Best Of Both Dal And Spinach With Cheera Parippu Curry

One may have had several kinds of bold and delicious North Indian dal tadkas, but the essence of dal curry is incomplete without Kerala’s Cheera Parippu Curry or Nandan Dal Spinach Curry. You may choose to call it whatever you want but you just can't choose to skip this delectable blend of lively spinach curry and toor dal. The Spinach Curry prepared with a classic masala of curry leaves, sliced onion, green chillies, regular powdered spices and chopped spinach could well be a great-tasting and aromatic sabzi in itself. However, the cooked toor dal with red chillies and tomato mixture added to this spinach masala helps one fulfil some of the unsaid and unexpressed desire for what could be called a fulsomely delightful meal. 

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First things first. What's in the word dal? According to the encyclopaedia, Oxford Companion To Food, the word dal simply meant split pulse, but today this word not only means a bunch of lentils including dried beans and chickpeas but also refers to soups and thick purée-like stew made of tomato and onion paste. Dal has come to be evolved and used in a variety of food items. The usage and inclusion of dal range from everyday simple chawal dal to extremely sumptuous Haleem, cooked with mutton, grains and lentils. With the range and variety of food items cooked with dal, it indeed is one of the most versatile and adaptable food items in Indian households.

Dal has come a long way to become an integral part of our lives. The first-ever trace of dal was found in the Indus Valley Civilization. Moving ahead, in 303 BC, a special dal, known as ghugni was served at Chandragupta Maurya's wedding, which is still popularly cooked in east India. The humble dal is said to have elevated in status during medieval times with slow cooking in steam, or dum pukht technique when chana dal became a part of the royal menu in Bengal for several years. Cheera Parippu is Kerala's version combining protein and dietary fibre-rich toor dal and carotenoid-rich spinach. It is also known as Spinach Dal Curry and Dal Palak Curry.

Ingredients: 

1 bunch spinach 

2 onions

3 sprigs of curry leaves 

2 green chillies

2 tomatoes 

1 tbsp turmeric powder

1 tbsp red chilli powder 

½ tbsp coriander powder 

½ tbsp Asafoetida powder

½ cumin powder 

4 dry red chillies

1 tsp mustard seeds 

2 -3 tbsp oil

1-2 tsp salt 

Method:

Firstly, clean and rinse the spinach with water and drain them well.

Then finely chop this spinach and set it aside.

In a pot, add washed toor dal, turmeric powder, curry leaves, salt, chopped green chilli, tomatoes and water, cover and cook them well.

In a pan, heat oil, add mustard seeds and let it splutter.

Add some curry leaves and dry red chilli, and saute them well.

Add chopped onion and saute them well for a few minutes.

Add salt and saute them well.

Then, add the chopped spinach and mix them well and cook for 2 to 3 minutes.

Add all the powdered spices at this stage.

Cover and cook for 3 to 4 minutes.

Remove the lid and sauté them well.

Put cooked toor dal in it and mix them well.

Add a sufficient amount of water and mix them well, cook for a few minutes.

Finally, add some salt to taste and mix them well.

Remove from heat and set aside.

Serve the healthy spinach curry with tasty meals.

The dish that richly combines the taste and nutrition of both dal and sabzi in one bowl in a scrumptious manner can be eaten with chapatis, or just rice and green chutney. If you want to reduce cooking time drastically, then you can prefer pressure cooking toor dal.