Keerai Paruppu Recipe

As someone who loves transforming humble ingredients into a vibrant dish, let me introduce you to this comforting and savory Spinach Dal—a classic blend of spices, greens, and lentils that’s sure to warm your soul and tantalize your taste buds.

One of my favorite comforting and nourishing dishes, Keerai Paruppu, gives me the opportunity to indulge in the wholesome goodness of toor dal and vibrant spinach. Rich in proteins and replete with vitamins, Keerai Paruppu is also an iron- and fiber-rich dish.

Its bowl-filling nature makes it comforting; however, its true nourishment comes from the rich flavors of ghee, the infusion of cumin seeds, and the subtly savory garlic that give this dish its character.

Keerai Paruppu Recipe Ingredients

• Toor Dal (Split Pigeon Peas): Rich source of protein and dietary fiber, aids in digestion.
• Chopped Spinach (Keerai): Nutrient-dense, high in iron and vitamins A, C, and K.
• Ghee or Oil: Provides healthy fats, enhances flavor, and aids in nutrient absorption.
• Mustard Seeds: Adds a pungent flavor, stimulates digestion, and rich in antioxidants.
• Cumin Seeds: Aromatic spice, aids in digestion, and good source of iron.
• Asafoetida (Hing): Imparts unique flavor, known for anti-flatulent properties.
• Dry Red Chilies: Adds heat and spice, rich in vitamins, boosts metabolism.
• Garlic: Anti-inflammatory, supports immune function, adds robust flavor.
• Ginger: Anti-inflammatory, aids digestion, and adds warmth and depth to dishes.

Keerai Paruppu Recipe Ingredient Quantities

• 1 cup toor dal (split pigeon peas)
• 2 cups chopped spinach (keerai)
• 1 tablespoon ghee or oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 2 dry red chilies
• 1 medium onion, finely chopped
• 1 small tomato, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt, to taste
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 5-6 curry leaves
• Water, as needed
• Fresh coriander leaves for garnish, optional

How to Make this Keerai Paruppu Recipe

1. Wash the toor dal very well in running cold water and let it soak for about 15-20 minutes. After that, drain the toor dal.

2. Inside a pressure cooker, place soaked toor dal, a small amount of turmeric, and approximately two cups of water. Operate the cooker until it whistles 3-4 times, indicating that the dal is soft and ready to eat.

3. In a medium-sized frying pan over medium heat, warm the ghee or oil. Once the ghee or oil is hot, add the mustard seeds. Let them work their magic and splutter and pop before adding the cumin seeds.

4. Incorporate asafoetida, dry red chilies, and curry leaves into the dish, and cook for a few seconds until they release their delightful aroma.

5. Include diced onions in the pan and cook, stirring occasionally, until they are a golden brown color.

6. Minced garlic and grated ginger are added and sautéed for an additional minute.

7. Add the chopped tomatoes, and cook until they are soft and incorporated into the mixture.

8. Turmeric powder, red chili powder, and salt may be added. These ingredients are well-mixed together next.

9. Add chopped spinach and cook until it wilts. Add the cooked dal, mixing everything together.

10. Adjust the consistency with water and simmer for 5-10 minutes. Just before serving, garnish with fresh, chopped coriander.

Keerai Paruppu Recipe Equipment Needed

1. Measuring cups and spoons
2. Colander or sieve
3. Mixing bowl
4. Pressure cooker
5. Medium-sized frying pan
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Grater
10. Small bowl for holding spices before adding

FAQ

• What is Keerai Paruppu?Keerai Paruppu is a dish of South India, rich in nutrients. It is prepared using lentils (toor dal) and greens (typically spinach), which are seasoned with spices and served hot.
• Can I use other greens besides spinach?Indeed, you may utilize other leafy greens such as amaranth, kale, or fenugreek leaves (methi), depending on what is available and your personal taste.
• How do I cook toor dal for this recipe?Wash the tur dal well and pressure cook with water until soft and mushy. It generally takes about 3-4 whistles.
• Can I make Keerai Paruppu without a pressure cooker?Certainly, toor dal can be prepared in a pot. Just be sure to extend the cooking time and to use sufficient water so that the dal will become soft after cooking.
• What can I use as a substitute for ghee?If you would rather use a vegan oil, or if you don’t have ghee, you can use oils like sunflower or coconut oil.
• How do I adjust the spice level?Change the volume of dried red chilies and the quantity of red chili powder to suit your taste. For a less spicy version, lower both amounts.
• What can I serve with Keerai Paruppu?Steamed rice or roti is the best way to serve Keerai Paruppu, and it can be accompanied by either pickle or papad.

Keerai Paruppu Recipe Substitutions and Variations

Moong dal (split green gram) can be used instead of toor dal for a somewhat different flavor and texture.
If you wish to substitute a different leafy green, use kale or Swiss chard in place of spinach.
Use coconut oil, or olive oil if you are looking for an oil to replace ghee in a recipe and maintain a similar flavor profile. Coconut oil will bring the same richness as ghee and is a suitable substitute in terms of flavor and fat content.
In the absence of asafoetida (hing), substitute a small amount of garlic or onion powder to approximate that ingredient’s signature pungency.
For dehydrated red chilies, fresh green chilies can be used for another type of heat and flavor.

Pro Tips

1. To enhance the flavor of the toor dal, consider dry roasting it for a few minutes before soaking. This will give the dal a nuttier taste and add depth to the dish.

2. For a more intense flavor, allow the pressure-cooked dal to rest for a few minutes before you release the pressure completely. This helps in blending the flavors thoroughly.

3. When cooking the onions, add a pinch of salt to help them caramelize more evenly and quickly, bringing out their sweetness and adding complexity to the dish.

4. To enhance the aromatic qualities, lightly crush the curry leaves before adding them to the hot oil. This releases more of their essential oils and boosts the overall fragrance of the dish.

5. For an additional layer of flavor, try adding a pinch of garam masala or a squeeze of lemon juice right at the end of cooking. This will brighten up the dish and enhance the other spices.