This is one of my favorite keerai recipes. This is a very simple, mildly spiced and comforting dish that is even ideal for toddlers. Just serve with hot rice and a teaspoon of ghee and it tastes heavenly. My son just loves to have this as a soup.

Paruppu Keerai

Spinach : 1 bunch
Toor dhal: 1/2 cup
Salt: to taste
Oil: 1 tsp
Cumin seeds: 1 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Red chillies: 2
Turmeric powder: a pinch
Asafoetida: a pinch
Curry leaves: 1 sprig

Cook the toor dhal with enough water along with turmeric powder and asafoetida
Wash the spinach thoroughly and chop the leaves and the thin stem
Heat 1 tsp of oil in a pan and add mustard seed &, cumin seeds
Once it starts spluttering urad dhal, curry leaves and split red chillies
Add the chopped leaves and fry for just a couple of minutes 
Sprinkle 2 tablepoons of water and cook in medium flame until the spinach is well cooked. Do not overcook the spinach.
Now add the cooked dhal and salt and mix well

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