Spinach – 1 big bunch (I prefer using either palak or pasalai variety of spinach)
Cumin seeds – 1 1/2 tbsp
Mustard seeds – 1 tbsp
Dry red chillies – 4-5
Urad dal – 1 tbsp
Asafoetida – 1 tsp
Toor Dal – 2 cups
Turmeric powder – 1 tsp
Ghee /oil – 2-3 tbsp
In a cooker, cook the Toor Dal by adding Turmeric powder and 1 tsp oil for 2-3 whistles.
Finely chop the spinach leaves after cleaning them well.
In a kadai, add Ghee/oil and once hot add Mustard seeds, Urad dal, red chillies and saute for couple of minutes.
Now add the chopped spinach and saute for a few minutes. Add just enough water to submerge the spinach and cook till the raw smell goes and the spinach is cooked.
Now add the cooked dal and salt and mix well. If it is watery you can mix 1 tbsp of rice flour in water, make it into a paste and mix it with the spinach.
Yummy keerai masiyal is ready to taste!!
Keerai molagootal is a variation of this recipe.
In a mixie blend grated coconut (1/2 cup) and 1 tsp pepper into a paste and add it together with the cooked dal and mix well and let it cook for a few minutes. Yummy keerai molagootal will be ready!!