(No Ratings Yet)
Loading...Keerai Masiyal is a humble Tamil Nadu preparation where tender greens are simmered with split yellow lentils, then mashed and finished with a fragrant coconut tempering. It is the kind of everyday comfort food served alongside steaming rice and a drizzle of ghee. Quick, nourishing, and deeply satisfying, this dish lets the earthy flavor of spinach shine through.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 145 kcalCalories
- 6 gFat
- 3 gSaturated Fat
- 15 gCarbs
- 5 gFiber
- 2 gSugar
- 7 gProtein
- 285 mgSodium
- 580 mgPotassium
- 110 mgCalcium
- 3.5 mgIron
- 25 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the mash
- 1 lb fresh spinach, washed and roughly chopped
- 1/4 cup yellow moong dal, rinsed
- 2 green chilies, slit
- 1 inch ginger, lightly crushed
- 2 cloves garlic, smashed
- 1/2 tsp turmeric powder
- 3/4 tsp salt, or to taste
- 1/2 cup water
For the tempering
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies, broken
- 1 sprig fresh curry leaves
- 1 small onion, finely chopped
- 3 tbsp fresh grated coconut
Directions
- Combine the chopped spinach, moong dal, green chilies, ginger, garlic, turmeric, salt, and water in a pressure cooker. Cook for 3 whistles, about 8 minutes, until the dal is very soft.
- Once the pressure releases naturally, mash the mixture thoroughly with a wooden ladle or potato masher until you get a coarse, uniform consistency. Do not blend; a rustic texture is traditional.
- Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and wait until they crackle, about 30 seconds.
- Add the cumin seeds, broken dried red chilies, and curry leaves. Stir for 20 seconds until fragrant, taking care not to burn the leaves.
- Add the chopped onion and sauté until soft and translucent, about 3 minutes.
- Pour the hot tempering over the mashed spinach, add the grated coconut, and stir everything together gently.
- Simmer the mash on low heat for 5 minutes so the flavors meld. Serve hot with steamed rice, a spoonful of ghee, and papad on the side.
Cook’s Notes
- For a more authentic flavor, use a mix of greens such as amaranth (arakeerai) and fenugreek (methi) along with spinach.
- Soak the moong dal in warm water for 30 minutes before cooking to reduce pressure-cooking time.
- Do not overcook the greens; a quick pressure cook keeps the color vivid and the flavor fresh.
- A squeeze of fresh lemon juice at the end brightens the dish beautifully.
- Traditionally served with hot steamed rice and a small dollop of ghee for added richness.
