Spinach Keerai Masiyal

spinach-keerai-masiyal

Spinach (keerai) and dhal on top of rice, topped with some ghee makes for a great lunch!

Spinach Keerai Masiyal

Spinach and dhal on top of rice, topped with some ghee makes for a great lunch!
Course: Curry, Side Dish
Cuisine: Indian
Servings: 6

Ingredients

  • ½ cup moong dhal
  • ¼ tsp turmeric powder
  • 2 tbsp oil
  • 4 cups baby spinach
  • 1 small onion (chopped)
  • 3 garlic cloves (cut into small pieces)
  • 3 dry red chilies (adjust to taste)
  • 1 tsp cumin seeds
  • ½ tsp urad dhal
  • 1 tsp ghee (optional)
  • 2 cups water
  • salt to taste

Instructions

  • Wash moong dhal and add to a pressure cooker. Add 1½ cup water, turmeric powder, and 1 tsp oil to the cooker.
  • Cook for 1 whistle and let the pressure release naturally. The dhal can be cooked in an open pan too.
  • Add oil to a pan. Once hot, add cumin seeds, urad dhal and red chilies.
  • Once urad dhal becomes golden brown, add onions and garlic. Saute until the raw smell fades.
  • Add baby spinach and saute for 1 minute.
  • Then, add cooked dhal and mix. If the dhal is too thick, add water as needed.
  • Add salt and boil for 3-4 minutes.
  • Add ghee, if using, and remove from flame. Serve hot with rice or roti.

Leave a Reply

Your email address will not be published. Required fields are marked *