Tamil · Lunch, Dinner

Spinach poriyal with rice and dal

Quickly wilted spinach tossed with coconut and mustard seeds, a light no-onion meal.

Calories

463 kcal

Protein

17 g

Carbs

66 g

Fat

15 g

Prep

15 min

Cook

15 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Jain
• Gluten free
• Dairy free

Contains: mustard, coconut.

Ingredients

• 50 g Basmati rice
• 20 g Toor dal
• 220 g Spinach
• 20 g Fresh coconut
• ¼ tsp Mustard seeds
• 5 g Urad dal
• 2 g Curry leaves
• ½ tbsp Coconut oil
• ¼ tsp Salt

Method

1. Cook the rice until tender and simmer the toor dal separately until soft; set both aside.
2. Heat the coconut oil, splutter mustard seeds, fry the urad dal golden, and add curry leaves.
3. Add the spinach in batches and stir-fry over medium heat for 5 minutes until wilted.
4. Stir in the grated coconut and cook 2 minutes.
5. Season with salt and serve with the rice and dal.

More Tamil recipes

• Plain dosa with coconut chutney548 kcal · 12 g protein
• Tomato uttapam450 kcal · 11 g protein
• Onion uttapam460 kcal · 11 g protein
• Idli with drumstick sambar593 kcal · 20 g protein
• Adai (mixed lentil dosa)329 kcal · 12 g protein
• Vegetable upma408 kcal · 14 g protein

More vegan recipes

• Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
• Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
• Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
• Akara (Nigerian bean fritters)222 kcal · 9 g protein
• Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
• Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein