Paruppu Keerai Poriyal: South Indian Lentil and Greens Dry Curry
35 minutes
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About Paruppu Keerai Poriyal: South Indian Lentil and Greens Dry Curry
Paruppu Keerai Poriyal is a delightful South Indian dry curry, a vibrant and nutritious side dish that's quick to make and packed with flavor. This recipe combines the earthy taste of keerai (greens) with the heartiness of lentils, creating a wholesome and satisfying vegetarian meal.A staple in many South Indian homes, this poriyal is a perfect accompaniment to rice, roti, or paratha. Its simple yet flavorful profile showcases the natural goodness of fresh greens and lentils, making it a healthy and delicious addition to any table.Learn how to create this easy, flavorful, and nutritious South Indian side dish. Perfect for weeknight dinners and special occasions alike, this recipe is sure to become a family favorite!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Greens and Lentils
- 1 large bunch Spinach south indian greens; approximately 10 oz. can substitute with spinach. keerai
- 1/2 cup Pigeon Pea split pigeon peas
- 1/2 cup Mung Bean split yellow mung beans, yellow
Spices and Aromatics
- 2 tbsp Coconut Oil coconut oil recommended for authentic flavor.
- 1 tsp Mustard Seeds rai
- 1 tsp Urad Dal black, split, urad dal
- 1-2 Chilies broken; adjust to your spice preference., dry, red
- 10-12 Curry Leaves
- 3 cloves Garlic finely chopped
- 8 Shallots finely chopped, or 1 medium onion
- 1/2 tsp Cumin Seeds jeera
Instructions
Prepare the Lentils and Greens
- Soak the toor dal and moong dal in water for 10-15 minutes.
- Thoroughly wash the keerai (greens) several times to remove any dirt.
Tempering the Spices
- Heat oil in a pan over medium heat. Add mustard seeds, urad dal, curry leaves, and red chilies. Sauté until the mustard seeds splutter and the dal is lightly browned.
Sautéing Aromatics
- Add the shallots (or onion) and sauté until translucent, about 3-5 minutes.
Simmering the Lentils
- Add the soaked dal, cumin seeds, salt, and water. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the dal is tender but not mushy. Stir occasionally to prevent sticking.
Adding Greens and Finishing
- Add the washed keerai (greens) to the dal. Stir gently to combine. Cover the pan and cook for a few minutes, or until the greens have wilted and are tender.
Serving
- Remove from heat and serve hot as a side dish with rice, roti, or paratha.
Recipe Notes
Expert Tips for the Best Paruppu Keerai Poriyal
- For a richer flavor, use coconut oil instead of vegetable oil.
- If using spinach instead of keerai, add it towards the end of the cooking time as it wilts quickly.
- Adjust the amount of red chilies to your preferred level of spiciness.
- If the mixture becomes too dry during cooking, add a little more water as needed.
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Recipe Nutrition
Calories: 185kcalCarbohydrates: 18gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1140mgFiber: 4gSugar: 1g
Akum Raj Jamir
Articles: 153
3 Comments
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This looks perfect! Thanks for posting.
This is wonderful! Can’t wait to taste it.
I’m eager to make this recipe!