Ragi Mudde with Spinach and Toor Dal Saaru
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Ingredients
- 250 g ragi flour (finger millet flour)
- 200 g spinach
- 100 g toor dhal (split pigeon peas)
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 8 curry leaves
- 1 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 12 g
- Carbohydrate
- 57.6 g
- of which sugars
- 1.9 g
- Fat
- 5.4 g
- of which saturates
- 3.2 g
- Fibre
- 12 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 600ml water with the ground turmeric for 18 minutes until soft; mash lightly.
- 2
Add the spinach and cook for 3-4 minutes until wilted.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, cumin seeds, garlic and curry leaves, and fry for 1 minute until fragrant, then stir into the dal.
- 4
For the ragi mudde, bring 500ml water to the boil in a separate pan.
- 5
Reduce the heat to low, sprinkle in the ragi flour and stir vigorously and constantly with a wooden spoon to avoid lumps, cooking for 4-5 minutes until it comes together into a stiff, smooth dough.
- 6
Wet your hands with cold water and shape the hot dough into 4 smooth balls.
- 7
Serve the ragi mudde hot alongside the spinach and dal saaru.
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