PASALAI KEERAI MASIYAL RECIPE | STARTUP COOKING
Pasalai keerai masiyal is a simple and super healthy dish. Keerai masiyal is often made in South Indian kitchens. Keerai is a tamil word and referred to all greens including spinach. Spinach is cooked with basic lentils and spices and then tempered with mustard seeds, cumin, fennel seeds and curry leaves and then served with a tsp of ghee on hot rice. This recipe is simple to make and can be prepared under 20 minutes.
Spinach is a leafy green vegetable that belongs to the amaranth family. It is considered very healthy and its loaded with lots of nutrients and antioxidants. Eating spinach everyday may benefit eye health, reduce oxidative stress, reduce blood pressure levels and helps to prevent cancer.
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Spinach is an extremely nutrient rich leaf. It packs with high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. This keerai masiyal is often served with hot rice and also pair up with dosa, chapatti or roti. Follow my step by step photo recipe to prepare Pasalai Keerai Masiyal. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
more spinach recipes
- spinach soup
- spinach pakoda
- spinach paratha
- palak paneer
- spinach biryani
- potato spinach gravy
- potato spinach paratha
- Spinach masiyal
- Spinach corn rice
- Spinach poriyal
- Hara Bhara Kabab
- Lasooni palak khichdi
RECIPE FOR SPINACH MASIYAL
Coarse : Breakfast / Lunch
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 5 min
Cook Time : 15 min
Total Time : 20 min
INGREDIENTS
- 1/4 cup toor dal
- 1/4 cup moong dal
- 2 tbsp onion – chopped
- 2 tbsp tomato – chopped
- 2 green chilli
- 2 red chilli
- 1 inch tamarind
- 1 garlic
- 1/4 tsp turmeric powder
- 1/8 tsp hing
- salt to taste
- 1 cup water
- 1.5 cup spinach leaves – i used baby spinach
For Seasoning
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1 spring curry leaves
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PROCEDURE
- take moong dal and toor dal in a bowl
- rinse well and then soak in fresh water for 15-20 minutes
- add chopped onion, tomato, green chilli, red chilli, garlic, tamarind, turmeric powder, hing and salt
- add 1 cup water and mix well
- add fresh baby spinach leaves
- cover with lid and then place the bowl in the pressure cooker
- pressure cook for 3-5 whistle in medium flame
- once the pressure subsides down naturally then open the cooker
- take the bowl out from the pressure cooker
- grind to a smooth paste or puree using hand blender or mixer grinder, set aside
- heat a tsp of oil in a pan
- temper with mustard seeds, cumin seeds, fennel seeds and curry leaves
- saute for few seconds
- pour the seasoning over the blended spinach
- mix well
- place the bowl back into the flame and cook in low medium flame for 1-2 minutes or until the froth starts to appear on the top
- Immediately switch off the flame
- serve hot with dosa, chapathi or steamed rice
- best comfort food
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NOTES
- adjust spice level according to your taste
- you can use only moong dal or only toor dal
- this is not like regular keerai masiyal, this is pureed and creamy texture, tastes so good and comfort to your tummy
Spinach Masiyal With Step By Step Photo Recipe
take toor dal and moong dal in a bowl
rinse and soak in fresh water for 15-20 minutes
add chopped onion, tomato, green chilli, red chilli, garlic, tamarind, turmeric powder, hing and salt
add fresh baby spinach leaves
place the bowl in the pressure cooker
pressure cook for 3-5 whistle
spinach and dal cooked well
using hand blender or mixer grinder, grind to a smooth paste
Keerai masiyal is ready
heat oil in a pan, temper with mustard seeds, cumin seeds, fennel seeds and curry leaves
pour the seasoning over the keerai
mix well
cook on low medium flame for 1-2 minute until the froth starts to appear on top
Keerai Masiyal
