Paruppu Keerai (Spinach And Lentils)

My post today is about another green, the humble spinach. There are several exciting recipes with this green. One of my favourites is the very simple spinach and lentils. This tastes so delightful whether combined with steamed rice or Indian breads. And it is very easy and quick to prepare.  I am not sure about the rest of the country, but this is made regularly in South Indian homes.

1/2 cup split green gram (moong dal, paasi parupu)
3 cups finely chopped spinach (palak, keerai)
1/4 tsp turmeric powder
Salt to taste
For The Seasoning
1 tsp mustard seeds
1-2 dried red chillies, broken into two pieces
4 cloves garlic, chopped fine
1″ piece ginger, chopped fine
1 onion, chopped fine
Transfer all the ingredients except the seasoning, to a pressure cooker
Add 1 cup water
Pressure cook for 2 whistles
Let the steam release naturally
Open lid and adjust salt
Add more water, if necessary
Bring to a boil
Meanwhile, heat a wok and add mustard seeds
When they begin to splutter, add the red chillies
Then add ginger, onion and garlic
Saute till onion turns translucent
Add this to the spinach and cook for a minute
Turn off flame and transfer to a serving bowl
Serve with steamed red/brown rice or Indian breads

3 Comments Add yours

  1. 🙂 Oh this is certainly a lovely vegan recipe!

    Liked by 1 person

      1. 🙂 You are welcome!


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