Arai Keerai Charu Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, spinach, tomatoes, onions, green chilies, turmeric powder, and salt.
• STEP 3.Add water and pressure cook for 3-4 whistles.
• STEP 4.Once the pressure is released, open the cooker and blend the mixture to a smooth consistency.
• STEP 5.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 6.Add the blended mixture to the pan and bring it to a boil.
• STEP 7.Simmer for a few minutes and adjust the consistency by adding water if needed.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add tamarind pulp or lemon juice for a tangy flavor.
• Adjust the spice level by adding more or fewer green chilies.
• If you prefer a thinner consistency, add more water while cooking.

Storage and Serving

• Arai Keerai Charu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup hot with steamed rice or as a side dish with roti or dosa.