This masiyal or mash is an authentic recipe that s made in most South Indian households and its very healthy. No, i m not here to preach but i must tell that the combination of mung and spinach in this mash is such a natural healer. It cools down the body, cleanses your system and helps in reliving acidity. Cant have a better way to detox, can we?
Recipe for Keerai Masiyal
( Spinach and mung lentils tempered with spices)
Prep Time: 20 mins
Cook Time: 25 mins
Allergy Info: Vegan, grain free
Mung dal 2 tbsp
Spinach 2 cups chopped finely
Turmeric powder 1/2 tsp
Salt to taste
Mustard seeds 1 tsp
Fenugreek seeds 1/2 tsp
Hing a small pinch
Dry red chilies 2 torn
Oil 2 tsp
Pressure cook the mung dal with 1/2 cup water until tender. Preferably one whistle.
Steam the spinach for about 5 mins.
Once done, mash the spinach and mung dal together until well incorporated.
Add salt and mix well.
Heat a pan with oil and pop the mustard.
Add fenugreek seeds, dry red chilies and hing next.
Now, add the mashed spinach mixture to this and mix.
Simmer for 2 mins.
Serve hot with rice and sambar
This is Recipe 4 for Palooza In Pan.
Recipe 1- Punjabi Rajma Masala
Recipe 2- Pineapple Rasam
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