Keerai Masiyal | For Veganism Lovers

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Keerai Masiyal | For Veganism Lovers

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Adjust Servings:
Table 1
1 bunch Spinach/Palak leaves
¼ cup Moong dal / Split green gram
1 chopped Tomato ( medium size)
½ tsp Cumin seeds
½ tsp Turmeric powder
1 count Green chili
2 cups Water
½ tsp Salt
Table 2 (Seasoning 1)
1 tsp Oil
½ tsp Cumin seeds
10 counts Shallot onions
TABLE 3 (Seasoning 2)
½ tsp Oil
½ tsp Mustard seeds
2 counts Red chilies
1 strand Curry leaves

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  • Lunch

A creamy healthy combo packed with nutrition from Moong Dal and Spinach

  • 45 mins
  • Serves 4
  • Easy


  • Table 1

  • Table 2 (Seasoning 1)

  • TABLE 3 (Seasoning 2)



What is it?

Vegan, gluten free

Spinach Dal or Keerai Masiyal is a perfect healthy nutritious dish for veganism lovers. It’s a combination of two great ingredients Spinach and Moong dal or split green gram lentil that can be served over rice, bread, naan, chapati. Talking about moong dal it has the taste of light sweetness and astringent which are rich in nutrients and consuming it frequently has a lot of health benefits such as ease of digestion, fiber for breaking down your carbs to energy, protein intake for repair and build tissues. 

Spinach is one of the green leafy vegetables one can consume for its greater benefits. As in yogic world, it is said that one should intake bitter taste from greens or vegetables daily to get maximum benefits it has to offer us atleast after 30 years of age. In general spinach which has bitter in taste has enormous fiber content and water make healthy digestive system and support for anti-inflammatory. When I boil spinach in water, I don’t thrash out remaining water as lot of nutrients in presence can be used in rasam or just drink like that with salt and pepper. Eating spinach raw is more nutritious than any other way of cooking and it is proven for best dietary greens.

Keerai Masiyal

What it tastes like?

No to little bitter with astringent taste from Spinach Dal

Taste can differ based on the ingredient’s proportion of spinach or dal but I don’t compromise on either of the one. If you are more of lentil or green leafy person try altering the proportion and you can taste the difference what I’m saying here. Most of the time I mashup lentil/dal to get soupy type but if you like to see cooked lentil it should still give you the same taste. Go for any spinach as you like, no restrictions and you will thank what the mother earth has offered us. 

Keerai Masiyal

Goes well with?

Rice, Naan, Chapati, Bread

I always enjoy eating Spinach dal/ keerai masiyal over rice or chapati. Try topping up with ghee/clarified butter for extra flavor and it is unstoppable from eating. I’m a hiker/ outdoor person and after my exhausting outdoor events, this is my repairing and buildup food which can recover and refresh quickly. 

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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Wash and soak moong dal for 20 minutes. Take a pan, add the soaked moong dal along with 2 cups of water, green chili, chopped tomatoes and salt to it. Boil until the dal and tomatoes are cooked completely


Meanwhile let’s prepare the seasoning with TABLE - 2 ( oil, cumin seeds, shallots and crushed garlic ) ingredients for the spinach mixture


Add a tsp of oil in a pan followed by cumin seeds, shallots and crushed garlic


Saute until it turns golden brown, switch off the stove and keep aside


Now add the washed spinach with turmeric powder and salt to the cooked dal mixture and cook for 3 minutes ( do not overcook the spinach ). Switch off the flame and let it cool for sometimes


Mix seasoned TABLE 1 ingredients to the cooked spinach dal and pulse it twice / thrice If needed, pour some water to get a desired consistency


Next step is to prepare the seasoning - 2 from TABLE - 3 ingredients. Heat a pan with oil, add mustard seeds, red chilies and curry leaves. When it begins to splutter, switch off the flame and add the seasoning to a ground palak dal mixture


Switch off the stove and serve hot with rice


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