Paruppu Keerai Masiyal Recipe – Red Amaranth With Toor Dal

Ingredients

• 1/2 cup Arhar dal (Split Toor Dal)
• 2 cups Red Amaranth Leaves chopped
• 1 Onion chopped
• 3 cloves Garlic crushed
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon White Urad Dal (Split)
• 1/4 teaspoon Turmeric powder (Haldi)
• 1 Dry Red Chilli
• 3 tablespoons Fresh coconut grated
• Salt to taste
• 1 sprig Curry leaves
• Oil

Steps

1. To 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.
2. Heat a skillet with oil, add mustard seeds, urad dal and allow it splutter for few seconds.
3. Add chopped curry leaves, dry red chillies and leave it to crackle. Once it crackles, add garlic and saute until it softens.
4. Once 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.
5. Add cooked dal and grated coconut and give one last stir till it all combines. Check for salt and serve hot.
6. Serve 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.