Paruppu keerai masiyal
Paruppu keerai masiyal

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, paruppu keerai masiyal. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Paruppu keerai masiyal is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Paruppu keerai masiyal is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook paruppu keerai masiyal using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Paruppu keerai masiyal:
  1. Take 1/2 cup masoor dal/split red lentils
  2. Make ready 1 large onion, roughly chopped
  3. Get 1 medium tomato, chopped
  4. Prepare 5 cloves garlic, peeled
  5. Make ready 1/2 tsp haldi/turmeric powder
  6. Get 2 dry red chillies (or green chillies)
  7. Prepare 4-5 cups spinach/palak (or any greens you prefer)
  8. Take to taste Salt
  9. Take For TEMPERING/SEASONING:
  10. Prepare 2 tbsp ghee/oil
  11. Prepare 1/2 tsp jeera/cumin seeds
  12. Take 1/2 onion, sliced or chopped
  13. Make ready 1/2 tsp mustard seeds
  14. Take Few Curry leaves
  15. Take 1/2 tsp Hing/Asafetida powder
  16. Prepare 2 dry Red chiles, whole or cut into 2 pieces

This Paruppu Keerai Masiyal version uses minimal ingredients, not overloaded with sambar powder nor garam masala. Zero tomatoes used in this dish also you can skip onion. Can be made with any of the greens. I've used purslane or paruppu keerai as it's known in Tamil since I grow it.

Instructions 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

Can be made with any of the greens. I've used purslane or paruppu keerai as it's known in Tamil since I grow it. All parts of the plant are edible, including the very pretty yellow flowers. (Mashed Spinach, Keerai Kadayal, Keerai Kadasal, Keerai Masiyal, Palak ki Chutney) Palak is also known as spinach and is widely available in India as well as in other countries. In Tamilnadu, it is often confused with Pasalai Keerai. Palak Keerai (spinach) has longer, broader and very tender leaves.

So that is going to wrap this up for this special food paruppu keerai masiyal recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!