Paruppu Keerai Masiyal Recipe – Red Amaranth With Toor Dal
Description:
Paruppu Keerai Masiyal, also known as Red Amaranth with Toor Dal, is a wholesome and nutritious South Indian side dish that pairs beautifully with a variety of meals. This delightful dish brings together the earthy flavor of red amaranth leaves with the protein-rich toor dal, making it an ideal accompaniment for any lunch or dinner. The simple yet aromatic tempering of mustard seeds, curry leaves, and garlic adds depth to this healthy recipe, making it an excellent addition to your everyday meals.
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Red Amaranth Leaves (chopped) | 2 cups |
| Onion (chopped) | 1 |
| Garlic (crushed) | 3 cloves |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Dry Red Chilli | 1 |
| Fresh coconut (grated) | 3 tablespoons |
| Salt | To taste |
| Curry leaves | 1 sprig |
| Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~120 kcal |
| Protein | 5g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Fat | 3g |
| Sodium | 200mg |
| Potassium | 450mg |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions
-
Cook the Toor Dal:
In a pressure cooker, combine the toor dal, 2 cups of water, turmeric powder, and salt. Close the lid and cook for 2 whistles. After cooking, allow the pressure to release naturally, and set the dal aside. -
Prepare the Tempering:
Heat a skillet or frying pan over medium heat and add oil. Once the oil is hot, add the mustard seeds and urad dal. Let them splutter for a few seconds. -
Add Aromatics:
Add the curry leaves and dry red chilli to the pan and let them crackle. Then, add the crushed garlic and sauté until it softens and becomes aromatic. -
Cook the Onion:
Next, add the chopped onion to the pan and sauté until they turn soft and translucent. -
Sauté the Amaranth Leaves:
Add the chopped red amaranth leaves to the skillet. Sprinkle enough salt to taste and sauté the leaves until they wilt down, which should take about 5-7 minutes. -
Combine Dal and Coconut:
Once the amaranth leaves are wilted, add the cooked toor dal along with the grated coconut to the pan. Stir everything well to combine, ensuring that the flavors are evenly distributed. -
Final Stir and Serve:
Taste the dish for seasoning and adjust salt if needed. Stir the mixture once more, and your Paruppu Keerai Masiyal is ready to be served hot.
Serving Suggestions
This Paruppu Keerai Masiyal makes a wonderful side dish that pairs perfectly with Rasam and Steamed Rice for a traditional South Indian meal. Alternatively, you can enjoy it with Phulka for a light and healthy lunch. For an added boost of flavor, try serving it with a side of Carrot Poriyal (Steamed Carrot Stir Fry) for a complete and wholesome meal.
Tips:
- Adjust Consistency: If you prefer a slightly thinner consistency for the dal, you can add a little more water while cooking the dal.
- Vegan Option: To make this dish vegan, simply use any oil of your choice, such as coconut oil, in place of ghee or butter.
- Fresh Coconut: If fresh coconut is not available, you can substitute it with dried, unsweetened coconut for a similar texture and flavor.
This Paruppu Keerai Masiyal is a quick, easy, and healthy way to incorporate greens and lentils into your diet. It is rich in protein, fiber, and essential nutrients, making it an ideal dish for those seeking a nutritious and flavorful side dish to complement their meal. Enjoy!
