Keerai Dhal Masiyal

Keerai Dhal 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.A very simple stew variety using moong dal and little coconut make this dish simply irresistible.

Keerai Dhal Masiyal
Keerai Dhal Masiyal

Preparation Time15 mins
Cooking Time 15 mins

Keerai Dhal Masiyal
Keerai Dhal Masiyal

Keerai (Any Greens)1 bunch
Moong dal1/4 cup*
Turmeric Powdera pinch
SaltTo Taste

For Grinding:
Grated Coconut1/4 Cup
Red Chilli1
Cumin Seeds1 teaspoon

For Seasoning:
Coconut Oil1 teaspoon
Red Chilli1
Mustard Seeds1 teaspoon
Split Urid Dal1 teaspoon

Keerai Dhal Masiyal
Keerai Dhal Masiyal

  1. Pressure cook the moong dal with a pinch of turmeric and water and mash the cooked dal nicely and keep it ready

  2. Chop the edges of the spinach stem and wash it nicely in water. I have filled in a broader vessel with water and soaked the spinach for sometime. The sand particles will settle down at the bottom of the vessel. Do not rinse the water, just take care to remove the spinach without disturbing the sand. Then chop the spinach and keep it aside

  3. In a heavy bottomed pan heat the oil and add the mustard seeds.Once the mustard seeds begins to sputter, add the urdal and once it becomes brownish color add broken red chillies. To this add keerai and sprinkle little water to it along with turmeric powder and salt.

  4. Take the grinding ingredients to the mixer and grind it to a fine paste

  5. Add the cooked dal to the cooked spinach and give a good stir. Finally add ground paste and mix well and allow it to boil and then remove from flame

  6. Now the delicious Keerai Dhal Masiyal is ready for Serving
  7. Keerai Dhal Masiyal
    Keerai Dhal Masiyal

Post a Comment

Dear mami
We call this keerai Molagutal (Kerela iyers) Only difference is that not just jeera, coconut and red chillies are ground to make a paste we add fried urud dal also to the ingredients for grinding. Some families add moong dal like ours and others add tur dal



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