I know I should really stop moaning about the heat but it really is far too deserving of a good moan! 💦 You’d think it’s too hot for an Indian meal right? So here’s a recipe packed with all those gorgeous flavours but also quick, easy, healthy and refreshing! All you need are some fluffy chappatis and a bowl of raita to accompany it. Or dal and rice!
Serves 2
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
What you need:
Baby spinach - 100 g
Garlic - 3 cloves, chopped
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - 6
Black mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1/2 tsp
Vegetable oil - 1 tbsp
Salt to taste
What you do:
Heat a wok or frying pan on medium with the vegetable oil
Crackle the black mustard seeds, channa dal and urad dal in the hot oil
Add garlic and fry until everything is golden brown
Chuck in 5-6 curry leaves, sizzle for 30 seconds
Add about 100g of roughly chopped baby spinach and a sprinkle of salt (I couldn’t resist 1/2tsp of red chilli powder despite the heat, and 1/2 tsp of turmeric, but completely optional)
Mix it all through and cook on medium stirring occasionally until the spinach is wilted and all the water has evaporated
Tip:
If you have grated coconut at hand, throw in a couple of tablespoons before you take the thoran off the heat, for more flavour!