Paruppu Keerai Masiyal/Spinach With Dhal/Paruppu Keerai Masiyal Recipe/Pasalai Keerai Paruppu Masiyal with step by step photos

Paruppu Keerai masiyal is a very healthy, simple and easy dish to prepare. It can be prepared with any other keerai, but here I have used spinach(pasalai keerai). Since most of us living abroad do not get other varieties of keerai’s.

Here’s how to make paruppu keerai masiyal with step by step photos…

Ingredients

Thoor dhal	½ cup
Spinach	One big bunch
Onion	1 finely chopped
Green chillies	3 slit
Tomatoes	2 finely chopped
Turmeric powder	¼ tsp
Mustard seeds	¼ tsp
Cumin seeds	¼ tsp
Dry Red chillies	1 or 2
Curry leaves	3
Oil	1 tsp
Asafoetida	two pinches
Tamarind	2 tsp extract (thick)
Salt	As needed

Preparation Time: 10-12 minutes                        Recipe Category: Main Course/Lunch

Cooking Time: 20 minutes                                    Recipe Cuisine: Tamil Nadu, Indian

Author: Priya Anandakumar 

Other Keerai Recipes that might be of your interest

Ragi Murungaikeerai Adai

Siru Keerai Kadaiyal

Arai Keerai Puli Kadaiyal

Paruppu Keerai Kadaiyal

Vendhaya Keerai Paruppu Kadaiyal

Red Ponnanganni Keerai Paasi Paruppu Kadaiyal

Mulai Keerai Poondu Masiyal

Paruppu Keerai Masiyal/Spinach Masiyal

Agathi Keerai Kootu

Ponnanganni Keerai Kootu

Manathakkalli Keerai Kootu

Arai Keerai Poriyal

Murungai Keerai Poriyal

Ponnanganni Keerai Poriyal

Keerai Thandu Poriyal

Red Ponnanganni Poriyal

Murungai Keerai Muttai Poriyal

Vallarai Keerai Poriyal

Karuvepilai Thuvaiyal

Murungaikeerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Vallarai Keerai Thuvaiyal

Karuvepilai Thokku

Thoodhuvalai Keerai Chutney

Gongura Chutney

Karuvepillai Podi

Murungai Keerai Podi

Murungai Keerai Thanni Saaru

Manathakkli Keerai Thanni Saaru

Murungai Keerai Soup

Siru Keerai Thandu Soup

Murungaikeerai Sambar

Mudakathan Keerai Kuzhambu

Thoodhuvalai Keerai Rasam

Mint/Pudina Rasam

Spinach Kofta Curry

Keerai Vadai

Keerai Vadai with Urad Dal

Dill Leaves Vadai

Karpooravalli Bajji

Spinach Pakoda

Paruppu Keerai Chapathi

Spinach Chapathi

Palak Chicken Curry

Palak Paneer

Method

Clean and wash the spinach at least two to three times. Chop the spinach and keep it aside.

Wash the thoor dhal, add turmeric powder, onions, tomatoes, green chillies and cook in the pressure cooker for three whistles.

In sauce pan heat oil, add mustard seeds after it splutters, add cumin seeds, red chillies, curry leaves, asafoetida and sauté for 20 sec. Now add the cut spinach leaves and sauté for 2 min, immediately add the cooked dhal, tamarind and mix well.

Bring it boil and switch off the stove. You can mash it with masher or matthu. My mom uses kal chatty which by itself gives an excellent texture to the dhal which cannot be replace by any thing else.

Yummy paruppu keerai masiyal is ready to be served. It can be served with white rice, chappathi’s and rotis.

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