India
Upeseru (Indian Lentils with Greens)
Serves 4
Sign in to save Upeseru (Indian Lentils with Greens) to your Favorites.
Sign inSuits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1½ cups dhal or other lentils, cooked but not drained
- 5 handfuls of a leafy green such as spinach, chopped
- 2 teaspoons oil
- 1 teaspoon mustard seed
- 10 curry leaves
- 1 medium onion, diced
- 1–6 green chillies, split lengthwise, according to taste
- Salt to taste
- 1–6 green chillies, to taste
- ½ teaspoon fresh tamarind per chilli used
- 1 handful of coriander
- 8 cloves garlic
- 2 teaspoons whole black peppercorn
- 2 teaspoons cumin
- Spinach-lentil water
- ½ lemon
Method
- Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned.
- Meanwhile, set the lentils on the stove. Add the chopped spinach and boil until the spinach is tender.
- Drain and set the water aside separately for the next part.
- Stir in the spice mixture and salt to taste, keeping on the heat until the flavours have blended.
- Dry-roast the chillies and tamarind slightly, if desired.
- Grind all dry ingredients together with a little water to make a chutney.
- Bring the spinach broth to a boil and let simmer for 2 minutes.
- When serving, mix in a spoonful of the chutney and squeeze in lemon juice.
- Eat with mudde (ragi balls).