Aduki Bean Melt & Spinach Poriyal

Aduki Bean Melt & Spinach Poriyal

Prep 20 mins
Cook 25 hr
Serves 2

This Tamil-inspired spinach fry is a perfect partner for the Cauldron Aduki Bean Melt with it’s deliciously oozy mango centre. Ideal any time of day!

Aduki Bean Melts Find out more

Ingredients

1 pack Cauldron Aduki Bean Melts

Ingredients for the Poriyal
2 tbsp vegetable oil
1 tsp black mustard seeds
1 red onion, diced
3 cloves of garlic, crushed
¼ tsp ground turmeric
½ tsp mild chilli powder
1 red chilli, deseeded and diced
3 tbsp urad dal (lentils) cooked
250g spinach
50g fresh coconut, cut into small pieces
2 tbsp dessicated coconut
1 small bunch of coriander, leaves and stalks chopped
Seasoning to taste

Ingredients for the Raita
4 tbsp non dairy yoghurt
Squeeze of lemon
1 tbsp fresh mint, chopped
1 red chilli finely chopped or ½ tsp chilli puree
Salt and black pepper to taste

Ingredients for the Onion Salad
1 small onion, diced
2 tomatoes, diced
Squeeze of lemon
Small bunch of mint, leaves chopped
Small bunch of coriander, leaves and stalks chopped
Salt and black pepper to taste

Method

  1. Preheat the oven to 200°C.
  2. Cook the Cauldron Aduki Bean Melts as per pack instructions.
  3. Meanwhile, heat the oil in a pan and fry the mustard seeds for 1-2 minutes until they start to pop. Add the onion, garlic, turmeric and chilli powder and cook on a medium heat for 10 minutes until the onion has softened.
  4. Stir in the red chilli, urad dal (lentils) and then add the spinach in small batches and wilt, adding a spoonful of water with each addition if the spinach appears dry.
  5. Add the coconut (chunks and desiccated) and coriander then season to taste.
  6. Combine the ingredients to make the raita and the onion salad.
  7. To assemble serve a portion of spinach poriyal on each plate topped with the Cauldron Adulki Bean Melts and a spoonful of raita and onion salad.