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. A very simple stew variety using moong dal and little coconut make this dish simply irresistible.
Paruppu Keerai Masiyal | Keerai Kootu | 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.A very simple stew variety using moong dal and little coconut make this dish simply irresistible.
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. A very simple stew variety using moong dal and little coconut make this dish simply irresistible.
Pressure cook the moong dal with a pinch of turmeric and water and mash the cooked dal nicely and keep it ready.
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.
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 chilies. To this add keerai and sprinkle little water to it along with turmeric powder and salt.
Take the grinding ingredients to the mixer and grind it to a fine paste.
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.
Now the delicious Keerai Dal Masiyal is ready for Serving.
Video
Notes
you can use fresh coconut for grinding which gives more taste.
Nutritional Info
Nutrition Facts
Keerai Dhal Masiyal
Amount Per Serving (1 cup)
Calories 132Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Carbohydrates 16g5%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method:
Pressure cook the moong dal with a pinch of turmeric and water and mash the cooked dal nicely and keep it ready
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
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.
Take the grinding ingredients to the mixer and grind it to a fine paste
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
Now the delicious Keerai Dhal Masiyal is ready for Serving
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
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
how to make boli
That was a great recipe.
Very nice
I have made this many times and always a hit
So glad to hear. Thanks