Saturday, August 10, 2013

Dal Palak Recipe(Spinach Dal)|Keerai Kuzhambu(with Moong Dal)|Siruparuppu Keerai Masiyal

When I was in my second trimester, daily as a part of my lunch I have greens. After having it daily, I was bored with the spinach Poriyal and totally hated the smell of spinach. So I started having this Dal Palak and I like having spinach with dal. Now, at least twice in a week, I try to include the Greens in our meals. Apart from Dal Palak, prepare Spinach Poriyal and Spinach Chappathi as well. And, here we go for the recipe.
Final Pictures Updated on 8th August 2016
Palak Keerai/Spinach -  1 Bunch 
Moong Dal - 1/4 cup 
Tomato - 1 Small 
Shallots(Small onion) - 10 
Green Chilli - 2
Garlic - 5 cloves 
Cumin (Jeera) - 1 tsp 
Asafoetida - a pinch 
Turmeric powder 1/4 tsp 
Tamarind - small piece 
To Temper: 
Dry Red chilli - 2 
Mustard - 1 tsp 
Oil - 1 tsp 
Curry leaves - Few
1. In a pan add the dal, cumin seeds and dry roast for 2 mins. Then add 1 and 1/2 cups of water.
2. When the water begins to boil, add the crushed garlic, a pinch of turmeric powder and Asafoetida. Set the flame to high and cook uncovered by stirring for 10 mins. Once the dal is half done, add the spinach and tamarind to it. Sprinkle some water if required. Cover the pan with lid and simmer for 5 to 7 mins.  
3. In a separate pan, add some oil saute the chopped shallots. Once it turns pink, add the green chilies, tomato and salt. Cook till the tomato mashes completely. Then pour this into the spinach-dal mixture.
4. In the same pan temper the mustard, red chilli and curry leaves with little oil. Now you can cool the mixture and mixie it once to get the smooth and free flowing dal palak. Then pour the tempered items into this. If you doesn't prefer grinding in mixie, skip that step and pour the tempered items. (I personally doesn't prefer grinding in mixie, so we had it as such)
Dal palak is ready to be served with hot steamed rice and ghee. It also goes well with roti
Points to remember:
  • Instead of moong dal , you can also add toor dhal. 
  • The color of curry purely depends on the amount of palak and dal used. You can adjust it as per your preference.
  • When you are in a hurry preparing lunch, breakfast etc, a shortcut to prepare this curry is to pressure cook everything in the ingredients list other than tempering items for 2 to 3 whistles. Once the pressure is released, open it and mash everything together, then pour the tempered items above it.
Warm Regards,
Happy's Cook - Divya


  1. yummy curry......healthy toooo


  2. Very healthy and comforting dal. I always love this combo.

    today's post:


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