Paruppu Keerai Masiyal | Keerai Kootu | Keerai Dal Masiyal

Keerai Dhal Masiyal

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Keerai Dhal Masiyal

Course: Kootu Varieties, Stew (Kootu)

Cuisine: Indian, South Indian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 132kcal

Author: Sowmya Venkatachalam

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.

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Ingredients

• 1 bunch Spinach (Keerai) Any Greens
• 1/4 cup Moong Dal
• 1 pinch Turmeric Powder
• Salt as needed

For Grinding

• 1/4 cup Grated Coconut
• 1 nos Red Chili
• 1 tsp Cumin Seeds

For Tempering

• 1 tsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Split Urid Dal

Instructions

• 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 132 Calories from Fat 56

% Daily Value*

Total Fat 6.2g 10%

Total Carbohydrates 16g 5%

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

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Method:

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

1. 1. 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

1. 1. 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.

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

1. 1. 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

1. 1. Now the delicious Keerai Dhal Masiyal is ready for Serving

Keerai Dhal Masiyal