Keerai Masiyal

🔥 Prep

• Rinse 250 g spinach thoroughly under running water, drain, and roughly chop the leaves and tender stems.
• Rinse 50 g moong dal under running water until the water runs clear.
• Measure out 100 ml water for cooking the dal.
• Break 2 pcs red chillies into halves.
• Measure out 1 tsp mustard seeds, 1 tsp urad dal, 0.25 tsp asafoetida, 1 tbsp ghee, and 1 tsp salt; keep them ready near the stove.

🔥 Cook

• 1. Place a pressure cooker or heavy-bottomed pot over medium heat. Add the rinsed 50 g moong dal and 100 ml water. Cook for 3-4 whistles (or 10-12 minutes in an open pot) until the dal is completely soft and mushy.
• 2. While the dal cooks, heat a wide kadai or pan over medium heat. Add the chopped 250 g spinach (no extra water needed) and sauté for 3-4 minutes until the leaves wilt completely and the raw smell disappears. Turn off the heat.
• 3. Once the dal is cooked, release pressure naturally. Mash the dal lightly with the back of a spoon or a potato masher.
• 4. Add the cooked spinach to the mashed dal. Sprinkle 1 tsp salt. Place the pot on low heat and mash the mixture vigorously using a traditional wooden masher (mathu) or whisk for 2-3 minutes until a coarse, homogeneous paste forms.
• 5. For the tempering, heat 1 tbsp ghee in a small tadka pan over medium heat. Once the ghee is hot, add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 6. Immediately add 1 tsp urad dal and fry for 30 seconds until it turns golden brown.
• 7. Add the halved 2 pcs red chillies and 0.25 tsp asafoetida. Fry for 5 seconds until the chillies darken slightly and the asafoetida becomes aromatic.
• 8. Pour the hot tempering immediately over the mashed keerai mixture. Stir well to combine. Simmer on low heat for 2 minutes for flavors to meld. Turn off the heat.

🔥 Serve

• Serve hot in a bowl topped with a teaspoon of fresh ghee.
• Accompany with steamed white rice and a side of appalam (papad) or vadagam.
• Pair with a simple vegetable stir-fry (poriyal) or mor kuzhambu for a complete South Indian meal.