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Home Dish Paruppu keerai masiyal

Paruppu keerai masiyal

Name: How to cook Paruppu keerai masiyal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vanitha Bhat

Paruppu keerai masiyal

A warm and hearty south Indian stew; a pressure cooker masoor dal (red lentils) and spinach curry with simple aromatics; pairs well with rice or any Indian flat bread!

Ingredient

Food ration :

4 servings

1/2 cup

masoor dal/split red lentils

large onion, roughly chopped

medium tomato, chopped

5 cloves

garlic, peeled

1/2 tsp

haldi/turmeric powder

dry red chillies (or green chillies)

4-5 cups

spinach/palak (or any greens you prefer)

to taste

Salt

For

TEMPERING/SEASONING:

2 tbsp

ghee/oil

1/2 tsp

jeera/cumin seeds

1/2

onion, sliced or chopped

1/2 tsp

mustard seeds

Few

Curry leaves

1/2 tsp

Hing/Asafetida powder

dry Red chiles, whole or cut into 2 pieces

Cooking instructions

* Step 1

In a pressure pan, layer washed and drained masoor dal, onions, garlic, chilies, turmeric and tomatoes. Add 1 ½ cups water and give it a good mix.

* Step 2

Pressure cook for 2 whistles.

* Step 3

Mix well and cook on medium heat for about 5 minutes or until the leaves become soft and are slightly cooked.

* Step 4

Keep simmering on medium low heat.

* Step 5

TO MAKE THE SEASONING: Heat oil/ghee in a small saucepan; once hot, add mustard seeds.

* Step 6

Add this tempering to the simmering dal.

* Step 7

Serve hot Paruppu Keerai Masiyal with freshly steamed rice and a vegetable stir fry or even any Indian flat bread like roti, parathas, naan etc.! Enjoy!