Recipe: Perfect Amarnath leaves in Moong Dal / Mulai Keerai Masiyal

Recipe: Perfect Amarnath leaves in Moong Dal / Mulai Keerai Masiyal Delicious, fresh and tasty.

Amarnath leaves in Moong Dal / Mulai Keerai Masiyal. It has more iron and helps to reduce the body heat. This greens can be consumed every day and is apt to make Masiyal, kootu or the greens can be added in sambar. This Keerai Masiyal or spinach is very simple to make but yet delicious in taste.

Keerai kootu can be tried with either siru paruppu or kadala paruppu / split bengal gram.

But I have always liked it with siru paruppu.

Mulai Keerai is an Indian green leafy vegetable and used extensively in South India.

You can have Amarnath leaves in Moong Dal / Mulai Keerai Masiyal using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Amarnath leaves in Moong Dal / Mulai Keerai Masiyal

1. It’s of Amarnath leaves / Mulai Keerai bundle.

2. You need of moong dal cooked.

3. Prepare of salt.

4. Prepare of water.

5. Prepare of ghee.

6. You need of mustard seeds.

7. It’s of chana dal.

8. You need of white urad daal.

9. Prepare of chillies dry red.

10. It’s of green chillies.

11. Prepare of cumin.

12. It’s of curry leaves.

This Amaranth Leaves are rich in essential nutrients.

It is known as Amaranth in English, thotakura in telugu.

Mulai Keerai Poriyal is a dry curry.

It is served as a side dish to rice for Lunch.

Amarnath leaves in Moong Dal / Mulai Keerai Masiyal step by step

1. Clean and chop the amarnath leaves ready. Also cook the moong dal and set it aside..

2. Take the vessel containing the chopped leaves and keep it on the stove on low heat. Add required amount of salt and sprinkle little water, so that bottom of the vessel does not burn. (TIP: add a pinch of cooking soda, it retains the color of the leaves. Just a pinch and not too much. You can add sugar too but it will alter the taste. This type of spinach is not like palak, hence avoid using sugar.).

3. Stir this continuously on low heat, for about 6-7 minutes. You can see that the quantity of the spinach leaves will reduce as it cooks. You can check the image below..

4. Meanwhile, when the spinach is cooking, get the tempering ready. Take a kadaai, keep it on medium heat. Add ghee, mustard seeds, chana dal, white urad dal, dry red chillies(break the chillies while adding them), cumin, and curry leaves. Saute this for about 2 minutes..

5. Once the tempering is ready, add it to the cooking spinach and stir it. After this add the cooked moong dal to the spinach and mix..

6. Allow this to boil for 2 minutes in low heat. Stir this in between. Take off the heat. Serve it hot with plain rice..

Clean the amaranth leaves, wash and chop finely.

In a vessel pour water and bring to boil.

Add the moong dal and allow to cook.

When it is half cooked, add the amaranth leaves, green chilly, turmeric powder, salt and cook till it is done.

Temper with mustard seeds, cumin seeds, urid dal.