Upeseru (Indian Lentils with Greens)

Upeseru is a rural speciality of the South of India, and villages around the state of Karnataka in particular.

Ingredients

• 1½ cups dhal or other lentils, cooked but not drained
• 5 handfuls of a leafy green such as spinach, chopped
• 2 teaspoons oil
• 1 teaspoon mustard seed
• 10 curry leaves
• 1 medium onion, diced
• 1–6 green chillies, split lengthwise, according to taste
• Salt to taste
• 1–6 green chillies, to taste
• ½ teaspoon fresh tamarind per chilli used
• 1 handful of coriander
• 8 cloves garlic
• 2 teaspoons whole black peppercorn
• 2 teaspoons cumin
• Spinach-lentil water
• ½ lemon

Steps

1. Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned.
2. Meanwhile, set the lentils on the stove. Add the chopped spinach and boil until the spinach is tender.
3. Drain and set the water aside separately for the next part.
4. Stir in the spice mixture and salt to taste, keeping on the heat until the flavours have blended.
5. Dry-roast the chillies and tamarind slightly, if desired.
6. Grind all dry ingredients together with a little water to make a chutney.
7. Bring the spinach broth to a boil and let simmer for 2 minutes.
8. When serving, mix in a spoonful of the chutney and squeeze in lemon juice.
9. Eat with mudde (ragi balls).

More recipes with lentils, spinach, mustard seed, curry leaves, onion, chile peppers, tamarind, coriander, garlic, cumin or lemon

Adapted from “Upeseru (Indian Lentils with Greens)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.