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  • Paruppu Keerai Masiyal | Keerai Kootu | Keerai Dal Masiyal

Paruppu Keerai Masiyal | Keerai Kootu | Keerai Dal Masiyal

Healthy & Tasty Kootu using Keerai

Posted on May 2nd, 2016
by Sowmya Venkatachalam
Categories:
  • Kootu varieties (Stew)
3.90 from 20 votes
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes
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 Dhal Masiyal
Keerai Dhal Masiyal
Keerai Dhal Masiyal
Keerai Dhal Masiyal

Recipe Card:

Keerai Kootu | Paruppu Keerai Masiyal | Keerai Dal Masiyal
Pin Recipe

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.
Print Recipe

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*
Fat 6.2g10%
Carbohydrates 16g5%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:

    1. Pressure cook the moong dal with a pinch of turmeric and water and mash the cooked dal nicely and keep it ready
    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. 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. Take the grinding ingredients to the mixer and grind it to a fine paste
    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. Now the delicious Keerai Dhal Masiyal is ready for Serving
Keerai Dhal Masiyal
Keerai Dhal Masiyal

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

6 Comments Hide Comments

Anonymous says:
March 29, 2014 at 12:14 pm

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

Reply
Unknown says:
September 27, 2016 at 11:54 am

how to make boli

Reply
Unknown says:
November 21, 2016 at 12:55 am

That was a great recipe.

Reply
Vinitha says:
February 25, 2018 at 6:35 am

Very nice

Reply
P says:
January 26, 2020 at 12:13 am

5 stars
I have made this many times and always a hit

Reply
Sowmya Venkatachalam says:
January 26, 2020 at 9:31 pm

So glad to hear. Thanks

Reply

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