Paruppu Keerai Masiyal Video Recipe

Paruppu Keerai Masiyal (in Tamil) is a mix of dal with spinach. Its such a healthy dish which goes very well with Rice, Roti and sometimes we eat with dosa as well. 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. It tastes excellent and whenever I share this masiyal with neighbors / friends around or make for parties I get appreciation always.

Few asked for the recipe, so before posting here I gave the recipe to some and they said it turned out great after trying it out. With best reviews from friends for this recipe I am sharing one of my kids favorite dish today. If you heard Kongunadu Uppu Paruppu (no tomato no onion dal dish) then this is related to it with healthy spinach addition. Since we have summer now I am getting more garden yields in my backyard, so I alter dal and spinach each time I make. The below lunch plate has Moong Dal with Gongura with mild tomato and sambar powder, this is my old version recipe HERE.

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Paruppu Keerai Masiyal Ingredients

Split Moong or Masoor Dal – 1/3 Cup
Chopped Ponnanganni(dwarf Copperleaf)/ Spinach – 2 Cups
Garlic – 5 -6 Numbers
Cumin Seeds – 1tsp
Green Chili – 1 Number
Whole Pepper – 1/2tsp
Chopped Onion – 3 Tbsp
Salt, Oil amd Turmeric – As needed
Onion/Vengaya Vadagam – 1.5tsp
Mustard Seeds – 1/4tsp

Paruppu Keerai Masiyal Preparation

• Wash spinach thrice or as needed and keep the other ingredients ready.
• Soak the dal for 15 minutes after washing and pressure cook for 3 hisses with necessary water and few drops of oil.
• Meanwhile finely chop spinach, chili, garlic and onion.
• In a kadai add oil or ghee when its hot splutter mustard seeds.
• Add chopped garlic, green chili, cumin seeds and whole pepper, saute till garlic turns nice brown in color.
• Do add chopped onion, turmeric powder and salt saute till onion changes color.
• Now add chopped spinach / keerai in batches and keep sauteing.
• Cook the spinach in medium flame for few minutes with dal water alone or in 1/2 cup clear water.
• Some spinach varieties doesn’t need prolong cooking with water so make sure it cooked properly before adding dal.
• Now add the dal, if needed water to bring to the right consistency.
• Adjust salt and when the dal and spinach mixture comes to rolling boil, add separately fried onion vadagam then remove from flame.
• Serve with South Indian specials kootu, poriyal, rasam, rice, appalam and curd.

Video Tutorial

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Paruppu Keerai Masiyal

Prep Time

15 mins

Cook Time

20 mins

 

Author: Sangeetha Priya

Ingredients

• Split Moong or Masoor Dal – 1/3 Cup
• Chopped Ponnanganni/ Spinach – 2 Cups
• Garlic – 5 -6 Numbers
• Cumin Seeds – 1tsp
• Green Chili – 1 Number
• Whole Pepper – 1/2tsp
• Chopped Onion – 3 Tbsp
• Salt Oil amd Turmeric – As needed
• Onion/Vengaya Vadagam – 1.5tsp
• Mustard Seeds – 1/4tsp

Instructions

1. Wash spinach thrice or as needed and keep the other ingredients ready.
2. Soak the dal for 15 minutes after washing and pressure cook for 3 hisses with necessary water and few drops of oil.
3. Meanwhile finely chop spinach, chili, garlic and onion.
4. In a kadai add oil or ghee when its hot splutter mustard seeds.
5. Add chopped garlic, green chili, cumin seeds and whole pepper, saute till garlic turns nice brown in color.
6. Do add chopped onion, turmeric powder and salt saute till onion changes color.
7. Now add chopped spinach / keerai in batches and keep sauteing.
8. Cook the spinach in medium flame for few minutes with dal water alone or in 1/2 cup clear water.
9. Some spinach varieties doesn’t need prolong cooking with water so make sure it cooked properly before adding dal.
10. Now add the dal, if needed water to bring to the right consistency.
11. Adjust salt and when the dal and spinach mixture comes to rolling boil, add separately fried onion vadagam then remove from flame.
12. Serve with South Indian specials kootu, poriyal, rasam, rice, appalam and curd.

Recipe Notes

1. Green chili, more garlic, cumin and whole pepper are the star ingredients for this recipe.
2. Masoor dal with Ponnangani is my personal favorite and moong dal with palak or malabar spinach is my kids favorite.
3. Rice, ghee, paruppu keerai and appalam is a divine combo 🙂 still I like it with dosa.

Our lunch menu on this Video recorded day had

Kollu Paruppu Chutney
Peerkangaai Poriyal
Ponnanganni Keerai Paruppu Masiyal
Paruppu Rasam
Homegrown Garlic / Poondu Kulambu (video recipe later) Pudalangaai Chana Dal Kootu
Homemade Ghee
Homemade Curd
Ponni Boiled Rice
Microwave Sutta Appalam 🙂

Notes

1. Green chili, more garlic, cumin and whole pepper are the star ingredients for this recipe.
2. Masoor dal with Ponnanganni is my personal favorite and moong dal with palak or malabar spinach is my kids favorite.
3. Rice, ghee, paruppu keerai and appalam is a divine combo 🙂 still I like it with dosa.