1. Cook greens in the wok, adding water if necessary. 2. Add salt and turmeric powder. 3. Add dal and heat. 4. Grind coconut, cumin, chili, and rice flower until fine. Add water if needed so it isn't chunky. 5. Add ground spices to spinach/dal mix. 6. Adding water if necessary, grind (with blender or immersion blender) until parts are a puree and parts still look like bits of leaves. You don't want a smooth paste. Consistency should be like a smoothie, only with leaf bits. 7. In a small pan, heat the oil. Add mustard seeds and heat until they pop and turn grey. 8. Pour oil and mustard seeds on the keerai, stir and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
