Mashed Spinach Dhal/ Paruppu Keerai Masiyal/Kadaintha paruppu keerai
This dhal tastes too good with paruppu keerai, but in this recipe I have used spinach/palak leaves as only few variety of greens/leaves are available here.
Toor dhal - 1/2 cup
Spinach/Palak - 1 bunch
Onion - 1 small chopped fine
Tomato - 1 or 2 small chopped thick
Garlic - 3 pods
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Sambar powder - 1 tsp
Salt as needed
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp
Wash and pat dry spinach leaves ... wash toor dhal
In a pressure pan/cooker take toor dhal add 3 cups of water, also add half of onions chopped, garlic and chopped tomatoes... without covering cook for 10 - 12 minutes on high ( I do this coz I want to retain the color of spinach leaves and also the leaves gets cooked very fast and do not want to overcook and discolor them) ... next add all the powder and spinach leaves( you can chop it roughly or add as it )... ( also check if any additional water is needed, if water is drained a lot)...cover and cook for 1 whistle... once cool remove and mash with a churner or take them in a blender/mixie and turn on for just few seconds( just see if it is still hot chances are it will pour out... so let it to cool slightly and turn on few times just for 1 or 2 seconds only, they will get mashed very easily).... add salt and transfer to a serving bowl.
In a small pan/kadai heat oil and add cumin seeds, curry leaves and the remaining chopped onions... fry till nice brown and pour it on the mashed dhal. Tastes good with hot rice.
Sending this entry to Sowmya of Creative Saga's SWC- Cooking with Greens