Keerai Masiyal (Spinach Dal)

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

Revathi Palani

Keerai Masiyal | Spinach Dal is an easy and healthy south Indian gravy made with Keerai / Spinach, dal and tempered with aromatic Indian spices.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Gravy

Cuisine Indian

Servings 4

Ingredients

  

• 1 packet Spinach leaves (or big bunch)
• ⅓ Cup Toor Dal -⅓ Cup
• ½ large Onion (roughly chopped)
• ½ large Tomato (roughly chopped)
• 1 large Green chilli (slit)
• 5 cloves Garlic
• ¼ tsp Turmeric
• ½ tsp Salt (adjust per taste)
• ¼ tsp Asafoetida
• ¾ Cup Water

To temper

• 1 tsp Oil
• ¼ tsp Mustard
• ½ tsp Broken Urad Dal
• ¼ tsp Jeera
• 2 Dry red chilli
• 4 Curry Leaves
• ¼ tsp Asafoetida

Instructions

 

• First clean the spinach and chop it roughly. Add all the ingrediants (except "To temper") into a pressure cooker and cook for 3 whistles.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kmcook1.jpg" alt="keerai" width="48%">&nbsp<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kmcook2.jpg" alt="keerai" width="48%">
• Once the pressure subsides, remove the lid and mash the cooked spinach and dal to a coarse texture. I used a traditional "Matthu".
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kmmash1.jpg" alt="keerai" width="48%">&nbsp<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kmmash2.jpg" alt="keerai" width="48%">
• 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.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kmtadka1.jpg" alt="keerai" width="48%">&nbsp<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kmtadka2.jpg" alt="keerai" width="48%">
• Transfer to a serving bowl and enjoy hot with cooked rice.

  <br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/keerai-masiyal-1.jpg" alt="keerai masiyal" width="100%">
  

Notes | FAQ

- We get spinach in packets here in US. The spinach is already cleaned and stems removed.

- If buying the spinach bunch, remove the stems and wash the leaves throughly to remove any sand or mud that might be sticking.