Amarnath leaves & small yellow dhal cooked along with ground coconut & other spices gives this simple but very tasty keerai masiyal. A very simple but filling recipe.
Wash and soak the items in “To Soak & Grind†for 1 hour except salt.
Remove the root , wash and chop amaranth leaves.
In a pressure cooker add yellow dhal, hing , chopped amaranth leaves and turmeric powder. Do not add salt as the quantity will reduce after cooking and it would become salty. Steam for 4 -5 whistles.
Once the pressure is released open the cooker and check how much salt is needed.
Grind the items mentioned in “To soak and grind†adding salt and coconut.
Mash the spinach and add the ground mixture to the cooked spinach and cook in low flame for 8 to 10 mins adding little water to bring it to gravy consistency.
Temper the items in “To Temper†table in the order given and garnish it on the spinach.
Keerai masiyal is ready. Serve it with hot steaming rice.
Notes
You may use coconut oil for tempering.
Cooking in direct pressure cooker gives better results.