Upeseru (Indian Lentils with Greens)
Upeseru is a rural speciality of the South of India, and villages around the state of Karnataka in particular. The main recipe is for a solid dish of lentils and greens, and the water drained from this is often used in an accompanying wet sauce to be eaten with mudde (ragi balls). The combination of the three is a common complete meal.
Source and licence
"Upeseru (Indian Lentils with Greens)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Upeseru_(Indian_Lentils_with_Greens), revision 4615197), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Upeseru_(Indian_Lentils_with_Greens)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615197
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned.
- Meanwhile, set the lentils on the stove. Add the chopped spinach and boil until the spinach is tender.
- Drain and set the water aside separately for the next part.
- Stir in the spice mixture and salt to taste, keeping on the heat until the flavours have blended.
- Dry-roast the chillies and tamarind slightly, if desired.
- Grind all dry ingredients together with a little water to make a chutney.
- Bring the spinach broth to a boil and let simmer for 2 minutes.
- When serving, mix in a spoonful of the chutney and squeeze in lemon juice.
- Eat with mudde (ragi balls).