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Paruppu keerai masiyal
Paruppu keerai masiyal

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We hope you got insight from reading it, now let’s go back to paruppu keerai masiyal recipe. You can cook paruppu keerai masiyal using 16 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Paruppu keerai masiyal:
  1. Provide 1/2 cup masoor dal/split red lentils
  2. Take 1 large onion, roughly chopped
  3. Get 1 medium tomato, chopped
  4. Take 5 cloves garlic, peeled
  5. Prepare 1/2 tsp haldi/turmeric powder
  6. Prepare 2 dry red chillies (or green chillies)
  7. Prepare 4-5 cups spinach/palak (or any greens you prefer)
  8. Prepare to taste Salt
  9. Prepare For TEMPERING/SEASONING:
  10. Take 2 tbsp ghee/oil
  11. Use 1/2 tsp jeera/cumin seeds
  12. You need 1/2 onion, sliced or chopped
  13. You need 1/2 tsp mustard seeds
  14. Take Few Curry leaves
  15. You need 1/2 tsp Hing/Asafetida powder
  16. Provide 2 dry Red chiles, whole or cut into 2 pieces
Steps to make Paruppu keerai masiyal:
  1. In a pressure pan, layer washed and drained masoor dal, onions, garlic, chilies, turmeric and tomatoes. Add 1 ½ cups water and give it a good mix.
  2. Pressure cook for 2 whistles. - - Once the pressure drops, open the pan and stir in palak leaves.
  3. Mix well and cook on medium heat for about 5 minutes or until the leaves become soft and are slightly cooked. - - Stir in salt to taste and while on the stove, mash using a pav bhaji masher until the mixture is pulpy, and the dal and greens have mixed well. You can also blitz with an immersion blender (or regular blender) but I love to see flecks of greens in my curries! - - Add more water (1/2 to 1 cup) depending upon how thick or thin you want your curry.
  4. Keep simmering on medium low heat. - - Meanwhile, make the tempering or seasoning.
  5. TO MAKE THE SEASONING: - Heat oil/ghee in a small saucepan; once hot, add mustard seeds. - - As soon as the seeds splutter, stir in jeera and onions; sauté on medium heat until the onions are lightly brown. - - Add the curry leaves, hing and red chilies and fry for a few seconds.
  6. Add this tempering to the simmering dal.
  7. Serve hot Paruppu Keerai Masiyal with freshly steamed rice and a vegetable stir fry or even any Indian flat bread like roti, parathas, naan etc.! Enjoy!
  8. Notes - - Instead of masoor dal, you can use toor/split pigeon peas dal or even moong/mung bean dal. - - Use your favorite green leafy vegetable instead of palak. - - Adjust spices and consistency of curry according to personal preference

Traditional Tamilnadu keerai masiyal with parupu (dal). Enjoy this tasty and healthy gravy with rice or chapati. This Paruppu Keerai Masiyal can be prepared with any type of greens(keerai). One of the healthiest stew with the richness of Spinach. Keerai paruppu masiyal (without onion and garlic) - happy eating.

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