Upeseru: A Traditional Recipe for Indian Lentils with Greens

Upeseru is a traditional dish from South India, especially popular in Karnataka. This vegan recipe combines lentils and greens to create a hearty meal. The dish is often served with mudde, which are ragi balls. The water drained from the lentils and greens is used to make a flavourful broth, completing the meal.

Solids

• 1½ cups lentils, cooked but not drained
• 5 handfuls of spinach, chopped
• 2 teaspoons oil
• 1 teaspoon mustard seeds
• 10 curry leaves
• 1 medium onion, diced
• 1-6 green chillies, split lengthwise
• Salt to taste

Broth

• 1-6 green chillies, to taste
• ½ teaspoon fresh tamarind per chilli used
• 1 handful of coriander
• 8 cloves garlic
• 2 teaspoons whole black peppercorns
• 2 teaspoons cumin seeds
• Spinach-lentil water
• ½ lemon

• Saucepan
• Frying pan
• Grinder or blender
• Spoon for stirring
• Bowl for draining water

Procedure

Solids

1. Fry mustard seeds, curry leaves, onion, and green chillies in oil until onions are partly browned.
2. Add lentils to the stove. Mix in chopped spinach and boil until spinach is tender.
3. Drain and set aside the water for the broth.
4. Add spice mixture and salt to taste. Keep on heat until flavours blend.

Broth

1. If desired, dry-roast chillies and tamarind slightly.
2. Grind all dry ingredients with a little water to make chutney.
3. Bring spinach broth to a boil and let simmer for two minutes.
4. Add a spoonful of chutney and squeeze lemon juice when serving.
5. This broth is best enjoyed with mudde (ragi balls).

Nutritional Values (per serving)