Paruppu keerai poriyal is a very simple dry dish using lentils. This Poriyal is a must in every south indian meal or thali. Including greens in daily food diet is really good for health. Legumes/Lentils are a major vegetarian protein source. The combination of greens and dal makes this curry absolutely delicious and most importantly it is very nutritious and healthy. It pairs well with rice as well as roti or paratha.
Keerai (Greens) - 1 punch
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Dry Red Chilly - 1-2 broken
Curry leaves - 1 sprig
Garlic - 3 fat cloves chopped
Shallots - 8-10 chopped (or use 1 medium regular onion)
Toor Dal - 3 tbsp
Moong Dal - 3 tbsp
Cumin powder - Â½ tsp
Salt to taste
Water - 2 cups or as required
Soak the Toor dal and moong dal in some water for about 10-15 mins.
Wash the greens thoroughly in water for several times to make sure no dirt remains intact.
Heat oil in a pan and add the mustard seeds, urad dal, curry leaves, dry red chilli and let it crackle.
Add in the shallots and saute until they turn transparent.
Add the soaked dal, salt, cumin powder, water and cook for 15-20 mins or till the dal is cooked but make sure dal doesn't turn mushy.
Add in the keerai leaves, mix well nicely with dal and cover with a lid cook for few minutes until the leaves completely wilt and cook in their own juices.
Take off the heat and serve as a side with rice, roti or paratha.
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