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.