WebThen add chopped spinach to the pan. Saute the spinach till its tender. Now, add sambar powder. Add salt and give a good mix. Add mashed dal along with 1/2 of …
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WebDirections. Take Thuvar (toor dhal) or green gram dhal and cook it until it is soft. Remove the roots of …
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WebAdd 2 1/2 cups hot water and mix well. Close the IP and press manual. Pressure cook on high (seal) for …
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WebAdd turmeric powder and saute for a minute. To this add chopped paruppu keerai/purslane leaves …
WebFor the cooking the Greens/ Keerai. Pick the greens well and wash about 3 - 4 times in water to make sure the dirt is removed. Let it drain for couple of mins. Chop …
WebDrain and chop it fine. Let it drain all water. Heat a pan with oil, temper with mustard, urad dal, curry leaves, red chiles and crushed garlic. Then add the chopped …
WebMETHOD. Wash the fenugreek leaves and set aside. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder. …
WebAdd 2 chopped garlic with a slit green chilli and two split red chillies. Put a 1/4 tsp of asafoetida and fry 30 seconds until the garlic bits become aromatic. Add 1/2 cup chopped …
WebOnce they start spluttering, add in the black gram (urad dal), red chillies and asafoetida. Once they start browning, 6. add in the finely chopped onions along with salt. Saute until …
WebChop onion, tomatoes and garlic. Soak toor dal for 20mins. Recipe: Heat oil in a pressure cooker, season with mustard and cumin seeds. Let them crackle, add garlic and onions. …
WebSplutter mustard seeds, add hing, curry leaves, methi/fenugreek seeds, crushed red chilies and saute for a minute. Add chopped tomatoes or tomato puree, add …
WebParuppu Keerai Masiyal Preparation. Wash spinach thrice or as needed and keep the other ingredients ready. Soak the dal for 15 minutes after washing and pressure …
WebAarthi. Super delicious, crispy spinach vada also known as keerai vadai which makes a perfect tea time snack. It taste delicious when served hot with a cup of coffee. 5 …
WebSaute onions till they turn pink. 2. Add tomatoes and green chilies and cook until tomatoes turn mushy. 3. Add finely chopped spinach and garlic cloves and saute …
WebStep 1 Roast chana dal and boil it. To begin with, place a pan on medium flame, put chana dal and roast until it becomes golden brown in colour.
Chop the keerai into small pieces and place them into a heavy metal pan. Add jeera, finely chopped tomato, salt, sambar powder, and turmeric powder. Cook the keerai in a low flame, as it should be able to cook in its own water content. Then add the cooked dhal which should be mashed well. Heat a frying pan and pour some oil into it.
This simple paruppu keerai masiyal can be made over a stove top in a saucepan (takes a longer time) or is easily made in a stove top pressure cooker or electric instant pot for a quicker and faster meal. Made my favorite dal and greens curry using fresh baby spinach which I chopped a bit in an Instant Pot!
Paruppu keerai known as purslane leaves in english. It is a weed and you can see it growing almost in any place. Whenever i m coming back from yoga classes, i see fresh green patches of purslane growing, my hands go all itchy to pluck them. All parts of this weed is edible, the leaves, flowers and stems.
This simple south Indian style “ Paruppu (lentils) Keerai (greens) Masiyal (mashed)” curry is a comforting bowl of mildly spiced mashed masoor dal/red lentils and spinach (lots of it!) in a simple tempering of onions, mustard seeds and cumin.