Palak and Three Dhal Curry / Paruppu Keerai Kootu | Indian Curry Recipes

This is one of DH's favorite ways to make palak and dhal curry. By "favorite" I mean he makes it this way and we all love it. It is truly a bachelor way of cooking and very tasty too. Simple ingredients and easy method of preparation makes this dish a breeze to make. Paired with hot rice and some spicy side dish like Seppankilangu / Colacasia Fry it makes a happy tummy and happy heart!

Ingredients:
Serves - 4; measurements in rice cooker cup
Pigeon peas / Toor dhal - 3/4 cup
Yellow moong dhal - 1/2 cup
Whole moong bean (green) - 1/2 cup
Spinach - 5 cups tightly packed - roughly chopped
Red chilli - 4 - broken
Garlic - 5 cloves
Onion - 1/2 of a big one - chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida / Hing / Perungayam - 1/2 tsp
Salt - to taste
Oil - 1 tbsp

Method:
Wash and soak the dhals together for 30 mins to 1 hour. Heat oil in a pressure cooker and splutter the mustard, cumin seeds and asafoetida. Add the broken red chillies and onion followed by whole garlic cloves. When the onion becomes soft, add the spinach and saute until wilted. Add the drained dhals and 5 cups of water with salt. Cover and pressure cook for 5 whistles. When done, mash with back of a spoon and serve over hot steamed rice. Great with chapathis and dosas too.
Linking this to Pari's Only Cooking with Legumes.