Recipe: Perfect Paruppu keerai masiyal

Recipe: Perfect Paruppu keerai masiyal Delicious, fresh and tasty.

Paruppu keerai masiyal. Heat a kadai and pour the oil. When the oil is hot, add the mustard seeds. When they splutter add red chilli, urad dhal, asafotida powder and the finely chopped onion.

Keerai Masiyal translates to "mashed spinach".

First cook the greens along with other ingredients and mash it.

Traditionally the cooked spinach is mashed with a laddle called as "mathu katai" which is made of wooden.

You can cook Paruppu keerai masiyal using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Paruppu keerai masiyal

1. It’s of masoor dal/split red lentils.

2. It’s of large onion, roughly chopped.

3. You need of medium tomato, chopped.

4. You need of garlic, peeled.

5. Prepare of haldi/turmeric powder.

6. It’s of dry red chillies (or green chillies).

7. Prepare of spinach/palak (or any greens you prefer).

8. Prepare of Salt.

9. Prepare of TEMPERING/SEASONING:.

10. It’s of ghee/oil.

11. Prepare of jeera/cumin seeds.

12. You need of onion, sliced or chopped.

13. It’s of mustard seeds.

14. Prepare of Curry leaves.

15. It’s of Hing/Asafetida powder.

16. You need of dry Red chiles, whole or cut into 2 pieces.

Keerai Dal Masiyal, a yummy stew variety using any greens.

Spinach are very healthy for us and we need try to have a spinach dish every day.

Any form of keerai is good for us.

We can try Methi dal, Dal Palak, Keerai Masiyal, keerai kuzhambu along with this yummy keerai kootu.

Paruppu keerai masiyal instructions

1. In a pressure pan, layer washed and drained masoor dal, onions, garlic, chilies, turmeric and tomatoes. Add 1 ½ cups water and give it a good mix..

2. Pressure cook for 2 whistles.

Once the pressure drops, open the pan and stir in palak leaves..

1. Mix well and cook on medium heat for about 5 minutes or until the leaves become soft and are slightly cooked.

Stir in salt to taste and while on the stove, mash using a pav bhaji masher until the mixture is pulpy, and the dal and greens have mixed well. You can also blitz with an immersion blender (or regular blender) but I love to see flecks of greens in my curries!

Add more water (1/2 to 1 cup) depending upon how thick or thin you want your curry..

1. Keep simmering on medium low heat.

Meanwhile, make the tempering or seasoning..

1. TO MAKE THE SEASONING: Heat oil/ghee in a small saucepan; once hot, add mustard seeds.

As soon as the seeds splutter, stir in jeera and onions; sauté on medium heat until the onions are lightly brown.

Add the curry leaves, hing and red chilies and fry for a few seconds..

1. Add this tempering to the simmering dal..

2. Serve hot Paruppu Keerai Masiyal with freshly steamed rice and a vegetable stir fry or even any Indian flat bread like roti, parathas, naan etc.! Enjoy!.

3. Notes

Instead of masoor dal, you can use toor/split pigeon peas dal or even moong/mung bean dal.

Use your favorite green leafy vegetable instead of palak.

Adjust spices and consistency of curry according to personal preference.

Great recipe for Paruppu keerai masiyal.

A warm and hearty south Indian stew; a pressure cooker masoor dal (red lentils) and spinach curry with simple aromatics; pairs well with rice or any Indian flat bread!

Paruppu Keerai masiyal is one of the healthy and easy to make recipe which will be loved by the kids.

This can be prepared with murungai keerai, Siru keerai, pasalai (spinach) keerai, vendaya keerai, manathakalli keerai, paruppu keerai, and mullai keerai.

Add keerai either as a masiyal or as a poriyal in your diet to get the health benefits.