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Paruppu keerai masiyal
Paruppu keerai masiyal

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We hope you got benefit from reading it, now let’s go back to paruppu keerai masiyal recipe. You can have paruppu keerai masiyal using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Paruppu keerai masiyal:
  1. Use 1/2 cup masoor dal/split red lentils
  2. Provide 1 large onion, roughly chopped
  3. Prepare 1 medium tomato, chopped
  4. Take 5 cloves garlic, peeled
  5. Get 1/2 tsp haldi/turmeric powder
  6. Prepare 2 dry red chillies (or green chillies)
  7. Provide 4-5 cups spinach/palak (or any greens you prefer)
  8. Use to taste Salt
  9. You need For TEMPERING/SEASONING:
  10. Take 2 tbsp ghee/oil
  11. Take 1/2 tsp jeera/cumin seeds
  12. Take 1/2 onion, sliced or chopped
  13. Get 1/2 tsp mustard seeds
  14. Use Few Curry leaves
  15. Get 1/2 tsp Hing/Asafetida powder
  16. Provide 2 dry Red chiles, whole or cut into 2 pieces
Instructions to make Paruppu keerai masiyal:
  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.
  2. Pressure cook for 2 whistles. - - Once the pressure drops, open the pan and stir in palak leaves.
  3. Mix well and cook on medium heat for about 5 minutes or until the leaves become soft and are slightly cooked. - - Stir in salt to taste and while on the stove, mash using a pav bhaji masher until the mixture is pulpy, and the dal and greens have mixed well. You can also blitz with an immersion blender (or regular blender) but I love to see flecks of greens in my curries! - - Add more water (1/2 to 1 cup) depending upon how thick or thin you want your curry.
  4. Keep simmering on medium low heat. - - Meanwhile, make the tempering or seasoning.
  5. TO MAKE THE SEASONING: - Heat oil/ghee in a small saucepan; once hot, add mustard seeds. - - As soon as the seeds splutter, stir in jeera and onions; sauté on medium heat until the onions are lightly brown. - - Add the curry leaves, hing and red chilies and fry for a few seconds.
  6. Add this tempering to the simmering dal.
  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!
  8. Notes - - Instead of masoor dal, you can use toor/split pigeon peas dal or even moong/mung bean dal. - - Use your favorite green leafy vegetable instead of palak. - - Adjust spices and consistency of curry according to personal preference

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