Keerai masiyal is nutritious healthy recipe of south India. Spinach and lentils are cooked separately temper with aromatic spices gives a great combination with rice and Ghee.
I have shared my recipes in step by step method to prepare an easy and quick spinach dal.
Wash and drain palak / spinach in a plenty of water. Soak Moong dal for 20 minutes.
In a pressure cooker add chopped spinach and dal/ lentils. Pressure cook for 2 whistles.
In a deep bottom pan heat oil add mustard seeds and Urad dal.
In a blender add garlic cloves, coconut, whole red chillies grind to a ground paste. Add them in a kadai.
\n
Once the pressure drops mix dal and spinach together pour them in a kadai add salt.
Take a tbsp of rice flour gently mix with the water. Keep aside.
Add the dissolved rice flour paste to the curry.
Keerai masiyal goes well with plain steam rice with ghee.
Ingredients :
- Spinach 2 cups
- Moong dal 1/2 cup
- Salt as needed
- Rice flour 1 tbsp
- Turmeric powder 1/2 tsp
FOR TEMPER :
- Mustard seeds 1 tsp
- Urad dal 1 tbsp
- Oil
FOR GROUND PASTE
- Coconut
- Garlic cloves 9-10
- Whole red chilli 3
- INSTRUCTIONS :
- Wash the spinach In a plenty of water, drain and keep aside.
- Soak Moong dal or lentils for 20 minutes.
- In a pressure cooker add chopped spinach, Turmeric powder and Moong dal add little water to it. Pressure cook for 2 whistles.
- In a blender add garlic cloves, whole red chilli and coconut grind to a ground paste. Keep aside.
- In a wide utensil heat oil add mustard seeds, Urad dal when it begin to splutter add the above ground paste stir well. Add Moong dal and spinach to it. Cook for 5 minutes till the raw aroma goes away.
- In a bowl add a tbsp of rice flour dissolve in little water. Pour them in the spinach curry.
- Keerai masiyal goes well with hot steam rice and Ghee.
