Step-by-Step Instructions

1. 1.Boil Malabar Spinach and Dal

   Wash and chop the Malabar Spinach (Pui Saag). In a pressure cooker, add the chopped Malabar Spinach, half of a sliced onion, a little water, and salt. Cook for one whistle until tender. Separately, boil 0.5 cup of Toor Dal with a pinch of turmeric and a little oil until it's mashed well.

2. 2.Prepare Masala Paste

   In a mixer grinder, combine 1 cup grated coconut, 1.5 tsp fried coriander seeds, a small piece of tamarind, and 3 tsp fried chilli powder. Add a little water and blend to a smooth, fine paste.

3. 3.Combine Ingredients for Curry

   In a cooking pot, add the boiled Malabar Spinach and onions. Then, add the boiled Toor Dal. Next, add the prepared smooth masala paste. Rinse the mixer jar with a little water and add that water to the pot as well. Mix everything thoroughly.

4. 4.Simmer the Curry

   Place the pot on high flame. Add salt to taste, remembering that some salt was added while boiling the spinach. Stir well and bring the curry to a good boil. Let it boil for a few minutes until all flavors are well combined.

5. 5.Prepare Tempering

   In a small frying pan, heat oil. Add the remaining 1 chopped onion and fry until it turns light brown. This will be used for tempering the curry.

6. 6.Temper the Curry

   Once the onions are fried to a light brown color, add them directly to the simmering Malabar Spinach curry. Stir well to incorporate the tempering.

7. 7.Serve Hot

   The Malabar Spinach Curry (Pui Saag Curry) is now ready. Serve hot with rice.