How to Cooking To Try At Home Paruppu keerai masiyal

How to Cooking To Try At Home Paruppu keerai masiyal Delicious, fresh and tasty.
Paruppu keerai masiyal. 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.
When the oil is hot, add the mustard seeds.
When they splutter add red chilli, urad dhal, asafotida powder and the finely chopped onion.
Fry it for a while and add this to the keerai.
You can cook Paruppu keerai masiyal using 16 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Paruppu keerai masiyal
-
Prepare of masoor dal/split red lentils.
-
It’s of large onion, roughly chopped.
-
You need of medium tomato, chopped.
-
Prepare of garlic, peeled.
-
It’s of haldi/turmeric powder.
-
You need of dry red chillies (or green chillies).
-
Prepare of spinach/palak (or any greens you prefer).
-
You need of Salt.
-
It’s of TEMPERING/SEASONING:.
-
Prepare of ghee/oil.
-
You need of jeera/cumin seeds.
-
It’s of onion, sliced or chopped.
-
You need of mustard seeds.
-
It’s of Curry leaves.
-
You need of Hing/Asafetida powder.
-
You need of dry Red chiles, whole or cut into 2 pieces.
Now the Paruppu Keerai Masiyal is ready.
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.
Paruppu keerai masiyal instructions
-
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..
-
Pressure cook for 2 whistles.
Once the pressure drops, open the pan and stir in palak leaves..
- 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..
- Keep simmering on medium low heat.
Meanwhile, make the tempering or seasoning..
- 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..
-
Add this tempering to the simmering dal..
-
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!.
-
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.
This simple paruppu keerai masiyal can be made over a stove top or best in a pressure cooker or even instant pot for a quicker and faster meal.
Adjust the consistency to your liking and enjoy with hot steamed rice, chapatti, parathas, rotis etc.!
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!
Can be made with any of the greens.