A stir-fry dish using fresh greens. Poriyal is a popular vegetarian dish from the South of India. Poriyal can be made using sugar snap peas, spinach, green beans etc. I always like to have some freshly grated coconut to sprinkle at the end. If you do not have fresh coconut you can substitute with some un-sweetened dried coconut.
- ¼ cup yellow split lentils
- ¼ tsp Turmeric powder
- 2 TBS coconut oil
- 1 whole red dried chili
- 1 tsp brown mustard seeds
- 1 teaspoon cumin seeds
- 1 cup finely diced onion
- 2 bunches fresh spinach washed and chopped (or you could use a combination of fresh greens)
- 2 tsp minced ginger
- 2 TBS unsweetened coconut
- Salt to taste
Bring 2 cups water to boil in saucepan. Add lentils and turmeric. Cook uncovered 20 minutes until lentils are semi-soft – they should have a bite to them.
Drain and set aside. Heat oil in a large sauté pan, when hot throw in whole red chilli, add mustard seeds and when they pop, add the cumin seeds. Reduce the heat. Add minced ginger, fry add the chopped onion and stir together for a minute.
Add the chopped spinach, stir well coating spinach with spices. Add, ½ cup water and salt. Cover and cook over medium heat until spinach is tender about 5 minutes, stirring occasionally.
Add drained lentils and blend thoroughly. Taste for salt. Sprinkle with coconut and serve.
Spicy Tomato Chutney is delicious served with Poriyal.