This is one of the Kongunadu recipes. My grand mother makes this often at home with the spinach she picks from wild in our farm.
Spinach Dhal Gravy / Paruppu Keerai Kulambu

Nothing could beat that spinach’s taste. Nice combo with white rice and chapathi.

Spinach Dhal Gravy / Paruppu Keerai Kulambu
Prep time
Cook time
Total time
Serves: 2
  • Lentil / Toor Dhal or Moong Dhal - ½ Cup
  • Green Chilli - 3 nos.
  • Garlic - 4 nos.
  • Cumin - 1 tsp
  • Tomato - 1 no
  • Spinach - 1 bunch
  • Oil - little
  • Mustard - little
  • Curry Leaves - 1 strand
  • B.Onion - ¼ ( medium)
  1. Pressure cook Dhal, Green Chili, Garlic , Tomato, Spinach and Salt for 1 whistle and simmer the stove for 5 min. Mash the pressure cooked items using potato masher. chop the onion, red chili.
  1. In a pan add oil. When hot, add mustard. When Mustard Splutter, add Cumin, Curry Leaves and Red Chili. Add the onion and fry till brown, Add the mashed dhal and spinach.
  1. Any variety of spinach can be used.
  2. Don't mash the pressure cooked spinach and dhal to a paste consistency.

(*)Eat with white Rice or Chapathi. Recipe from my Mom’s Kitchen.