India / Side
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.
Ingredients
- dhal or other lentils, dhal or other lentils; cooked but not drained1 1/2 cup
- leafy greens such as spinach, such as spinach; chopped5 handful
- oil2 tsp
- mustard seeds1 tsp
- curry leaves10
- onion, medium; diced1
- green chilli, split lengthwise; to taste1–6
- salt, to taste
- green chilli, to taste1–6
- fresh tamarind, fresh; per chilli used1/2 tsp
- coriander1 handful
- garlic8 clove
- whole black peppercorn2 tsp
- cumin2 tsp
- spinach-lentil water
- lemon1/2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
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).
