Paruppu Keerai Masiyal Recipe - Red Amaranth With Toor Dal

Name: Paruppu Keerai Masiyal Recipe - Red Amaranth With Toor Dal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: ½ cup Split Pigeon Peas (1/2 cup Arhar dal (Split Toor Dal)); 2 cup Red Amaranth Leaf (2 cups Red Amaranth Leaves chopped); 1 piece Yellow Onion (1 Onion chopped); 3 cloves Garlic (3 cloves Garlic crushed); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 piece Red Chili (1 Dry Red Chilli); 3 tbsp Coconut (3 tablespoons Fresh coconut grated); 0 pieces Table Salt (Salt to taste); 1 sprig Curry leaves (1 sprig Curry leaves); 0 pieces Vegetable Oil (Oil)

Paruppu Keerai Masiyal Recipe - Red Amaranth With Toor Dal - Kootu Recipes (Indian)

30 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Paruppu Keerai Masiyal Recipe, cook the toor dal in pressure cooker with 2 cups water, turmeric powder and salt for 2 whistle. Once done, switch off the heat and keep it aside to release the pressure naturally.
2Heat a skillet with oil, add mustard seeds, urad dal and allow it splutter for few seconds.
3Add chopped curry leaves, dry red chillies and leave it to crackle. Once it crackles, add garlic and saute until it softens.
4Once that is done, add onions and saute till they turn translucent. Add chopped red amaranth leaves and sprinkle enough salt and saute till the leaves wilt.
5Add cooked dal and grated coconut and give one last stir till it all combines. Check for salt and serve hot.
6Serve the Paruppu Keerai Masiyal Recipe along with Rasam, Steamed Rice and Carrot Poriyal Recipe (Steamed Carrot Stir Fry) or just plain with Phulka to enjoy your healthy lunch.