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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	10	ounces	frozen	62.3689	11.0563	6.2369	0.8505
salt	3/4	teaspoon		-	-	-	-
toor mung dal	1	cup	cooked cooked	-	-	-	-
coconut	2	tablespoons	grated unsweetened	35.4	1.5230000000000001	0.33299999999999996	3.3489999999999998
cumin seed	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
red chili	1			1.25	0.2753	0.0584	0.0138
cornstarch	3/4	teaspoon		7.62	1.8254	0.0052	0.001
vegetable oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
black mustard seed	1/4	teaspoon		-	-	-	-
urad dal	1/4	teaspoon		-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.