Keerai/Spinach/Palak Masiyal

Greens have a special place in Indian cooking because of its health benefits. South Indian homes serve greens for lunch in combination with moong dal. Here it is mashed together, hence the name Masiyal. Kids' lunch comprise of this masiyal with rice and ghee. Proteins along with green energy. What more can we ask for? This one is for my Granddad, who insisted that we make this at least every other day.

Keerai Masiyal


Ingredients:
Palak Keerai 2 cups
Paasiparuppu/Moong dal ¼ cup
Turmeric Powder ¼ tsp
Red Chilli 2, broken into 2 pieces
Mustard ¼ tsp
Urad dal ¼ tsp
Channa Dal ¼ tsp
Cumin Seeds ½ tsp
Curry Leaves 1 sprig
Oil 2 tsp

Method:
Cook Moong dal with little oil and ½ cup water.
Clean and chop spinach. Add to cooked dal and cook for 5 minutes.
Mash well using a stick blender. Add turmerric powder, cumin seeds and salt.
Heat oil in a small pan and splutter mustard, urad dal, channa dal and curry leaves.
When colour of the dal changes, add chillies and pour this seasoning into mashed greens.
Simmer cook, stirring often for 4 minutes.

Makes a meal with Rice, Rasam, Appalam, Potato Roast.

Sending this to Weekend Herb Blogging # 195 @ Dhanggit's Kitchen, an event created by Kalyn of Kalyn'sKitchen now in the hands of Haalo of Cook Almost Anything.

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