My 47th recipe “Keerai Masiyal (Spinach Dal)”, a simple and super healthy dish. A rich source of iron. While growing up, I was not one of those exceptional kids who used to eat my veggies and greens. So obviously this was very rarely made at home. But after marriage, when I learnt this recipe from RK, I was pleasantly surprised.
I do not know how this recipe is made traditionally, but this bachelor version is extremely simple to make, just chop chop and into the cooker and tastes absolutely wonderful with cooked rice. I never knew that spinach or for that matter any other green could taste so wonderful. I am now a huge fan of this dish and make sure that I prepare this atleast once a week to reap the huge health benefits along with the yummy taste. This can be prepared with any variety of green you can get your hands on.
Happy Kaanum Pongal !!! Today is the 3rd day of the Tamil Pongal Festival. This day of the festival is to thank all relatives and friends for all the sweet love they have showered on you. It is a kind of reunion day where people will throng towards places like parks, gardens, zoo, beaches, etc. along with their family members and enjoy a day out. Traditionally, all tourist places will be heavily crowded on this day. In case you are not following, Visit day before yesterday’s post for details on Thai Pongal Festival Celebrations.
Keerai Masiyal (Spinach Dal)
Keerai Masiyal | Spinach Dal is an easy and healthy south Indian gravy made with Keerai / Spinach, dal and tempered with aromatic Indian spices.
- Spinach leaves - 1 packet (or big bunch)
- Toor Dal -1/3 Cup - 1/3 Cup
- Onion - 1/2 large (roughly chopped)
- Tomato - 1/2 large (roughly chopped)
- Green chilli - 1 large (slit)
- Garlic - 5 cloves
- Turmeric - 1/4 tsp
- Salt - 1/2 tsp (adjust per taste)
- Asafoetida - 1/4 tsp
- Water - 3/4 Cup
- Oil - 1 tsp
- Mustard - 1/4 tsp
- Broken Urad Dal - 1/2 tsp
- Jeera - 1/4 tsp
- Dry red chilli - 2
- Curry Leaves - 4
- Asafoetida - 1/4 tsp
- First clean the spinach and chop it roughly. Add all the ingrediants (except "To temper") into a pressure cooker and cook for 3 whistles.
- Once the pressure subsides, remove the lid and mash the cooked spinach and dal to a coarse texture. I used a traditional "Matthu".
- Now heat a kadai with oil, add the mustard. Once it splutters, add the other ingrediants listed under "To temper". Once they turn golden brown in color, add them to the mashed dal. Give a nice stir.
- Transfer to a serving bowl and enjoy hot with cooked rice.
- If buying the spinach bunch, remove the stems and wash the leaves throughly to remove any sand or mud that might be sticking.