Spinach Keerai Masiyal
Spinach and dhal on top of rice, topped with some ghee makes for a great lunch!
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.