SPICY PARUPPU KEERAI MASIYAL / SPICY PUREED AMARANTH LEAVES DHAL

Keerai masiyal is very popular among Tamil Brahmins, they do not use onions, garlic in their preparation. But I cooked this masiyal with onions, garlic and tomatoes. Keerai masiyal is very healthy and nutritious dish and can be easily prepared.  

INGREDIENTS

Keerai / Spinach/ amaranth leaves – 2 bunch, finely chopped
Moong dal                                                    – 1/4 cup
Onions                                                        –    2  nos chopped)
Tomatoes                                                      – 4 nos (chopped)
Red Chilies                                                    – 2 nos
Garlic cloves                                                – 5-6 pods
Salt                                                                   -  to taste
Turmeric powder           - ¼ tsp

FOR WET GRINDING

Grated coconut                       -1/4 cup

Coriander seeds                      - 3 tbsps

FOR SEASONING

Oil                                 – 1 tspn
Cumin seeds            – 1/4 tspn

Dried red chilies     – 2 nos

METHOD

Pressure cook moong dal  by adding a pinch of turmeric powder.

In a pan add ½ cup of water and add finely chopped spinach, chopped onions,tomatoes,red chillies, turmeric powder, and garlic cloves and cook until mushy.

Allow it to cool .

Meanwhile grind the grated coconut adding coriander seeds to a fine paste.

And grind the cooled spinach mixture with the ground coconut.

Add the above ground mixture to the cooked moong dal, and add water to get the desired consistency .

Add required salt and boil it for 5 minutes in a medium flame.

Season it with cumin seeds and red chillies.

 Now the delicious spicy paruppu  Keerai  Masiyal / Spicy Pureed Amaranth Dhal is ready to serve.

 Serve it with hot steamed rice. 

NOTE 

Any type of greens and dhal can be used.

onions and garlic is also optional.