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Paruppu Keerai Masiyal
Prep Time
15 mins
Cook Time
20 mins
 
Author: Sangeetha Priya
Ingredients
  • Split Moong or Masoor Dal - 1/3 Cup
  • Chopped Ponnanganni/ Spinach - 2 Cups
  • Garlic - 5 -6 Numbers
  • Cumin Seeds - 1tsp
  • Green Chili - 1 Number
  • Whole Pepper - 1/2tsp
  • Chopped Onion - 3 Tbsp
  • Salt Oil amd Turmeric - As needed
  • Onion/Vengaya Vadagam - 1.5tsp
  • Mustard Seeds - 1/4tsp
Instructions
  1. Wash spinach thrice or as needed and keep the other ingredients ready.
  2. Soak the dal for 15 minutes after washing and pressure cook for 3 hisses with necessary water and few drops of oil.
  3. Meanwhile finely chop spinach, chili, garlic and onion.
  4. In a kadai add oil or ghee when its hot splutter mustard seeds.
  5. Add chopped garlic, green chili, cumin seeds and whole pepper, saute till garlic turns nice brown in color.
  6. Do add chopped onion, turmeric powder and salt saute till onion changes color.
  7. Now add chopped spinach / keerai in batches and keep sauteing.
  8. Cook the spinach in medium flame for few minutes with dal water alone or in 1/2 cup clear water.
  9. Some spinach varieties doesn't need prolong cooking with water so make sure it cooked properly before adding dal.
  10. Now add the dal, if needed water to bring to the right consistency.
  11. Adjust salt and when the dal and spinach mixture comes to rolling boil, add separately fried onion vadagam then remove from flame.
  12. Serve with South Indian specials kootu, poriyal, rasam, rice, appalam and curd.
Recipe Notes
  1. Green chili, more garlic, cumin and whole pepper are the star ingredients for this recipe.
  2. Masoor dal with Ponnangani is my personal favorite and moong dal with palak or malabar spinach is my kids favorite.
  3. Rice, ghee, paruppu keerai and appalam is a divine combo :-) still I like it with dosa.