Keerai Masiyal
Keerai Masiyal | Spinach Dal is an easy and healthy south Indian gravy made with Keerai / Spinach, dal and tempered with aromatic Indian spices.
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.
- Cook for 3 whistles.
- Once the pressure subsides, remove the lid.
- 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 ingredients 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.
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.
Tried this recipe?Let us know how it was!