Paruppu Keerai Masiyal Recipe (Lentil Spinach Recipe with Red Amaranth and Toor Dal)
Introduction
Dive into the vibrant and nutritious flavors of Tamil Nadu with this Paruppu Keerai Masiyal, a delightful dish made with red amaranth leaves and toor dal. This wholesome side dish, rich in protein and greens, perfectly complements a variety of Indian meals, making it an ideal addition to your culinary repertoire.
The balance of earthy lentils, tender greens, and aromatic spices not only nourishes the body but also tantalizes the taste buds. Serve this dish alongside rasam and steamed rice for a traditional experience, or enjoy it with phulka for a lighter option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Red Amaranth Leaves (chopped) | 2 cups |
| Onion (chopped) | 1 |
| Garlic (crushed) | 3 cloves |
| Mustard seeds | 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 |
| Sunflower Oil | As needed for cooking |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Fat | 5 g |
| Sodium | 180 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
Servings
This recipe serves 4 people.
Cuisine
Tamil Nadu
Course
Side Dish
Diet
Vegetarian
Instructions
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Cook the Toor Dal: Begin your culinary journey by cooking the split toor dal in a pressure cooker. Combine 1/2 cup of toor dal with 2 cups of water, 1/4 teaspoon of turmeric powder, and salt to taste. Secure the lid and cook for 2 whistles. Once cooked, turn off the heat and allow the pressure to release naturally.
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Prepare the Tempering: While the dal is cooking, heat a skillet over medium flame and pour in enough sunflower oil to coat the bottom. Add 1 teaspoon of mustard seeds and 1 teaspoon of split white urad dal to the hot oil. Allow these to splutter and crackle for a few seconds, infusing the oil with their flavors.
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Add Aromatics: Toss in the chopped curry leaves and 1 dry red chilli, allowing them to crackle in the oil. Once they release their fragrant aroma, add the crushed garlic and sauté until it softens and becomes fragrant, approximately 1-2 minutes.
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Sauté the Onion: Next, introduce the chopped onion to the skillet and sauté until the onions turn translucent, about 3-4 minutes. The onions will not only add flavor but also a delightful texture to the dish.
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Incorporate the Greens: Once the onions are ready, stir in the chopped red amaranth leaves. Sprinkle in a pinch of salt and sauté the mixture until the leaves wilt down, which should take about 5 minutes. The vibrant greens will add color and nutrition to your dish.
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Combine with Cooked Dal: After the amaranth leaves have wilted, pour in the cooked toor dal along with 3 tablespoons of grated fresh coconut. Stir gently to combine all the ingredients, allowing the flavors to meld beautifully. Adjust salt as necessary to suit your taste.
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Serve and Enjoy: Serve the Paruppu Keerai Masiyal hot, paired with rasam, steamed rice, and a side of carrot poriyal (steamed carrot stir-fry) for a complete meal, or enjoy it simply with phulka for a lighter lunch option.
Conclusion
With its robust flavor and nourishing ingredients, Paruppu Keerai Masiyal is not just a recipe; it is a celebration of the rich culinary heritage of Tamil Nadu. This dish offers a delightful balance of lentils and greens, ensuring that your meals are both healthy and satisfying. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will surely become a favorite in your home, making every meal a cherished experience. Enjoy the vibrant tastes of India with this simple yet delectable dish, bringing the essence of South Indian cuisine right to your table.
