Paruppu Keerai Masiyal Recipe - Red Amaranth With Toor Dal

A quick side dish made from a blend of red amaranth leaves and toor dal that is sauteed with onions and garlic. Perfect for your everyday meals, as it is easy to make and gets ready in no time.

Archana's Kitchen
Paruppu Keerai Masiyal Recipe - Red Amaranth With Toor Dal
255 ratings.

Paruppu Keerai Masiyal Recipe which is also called as Red Amaranth with Toor Dal is a healthy side dish that you must try it along with your everyday meals.

Red amaranth has a close resemblance to spinach leaves and is loaded with nutrients like Vitamin C and Vitamin A. This recipe calls for a simple preparation of the leaves that is simply tossed with toor dal and stir fried.There is not much of cooking required and can be made quickly.

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. 

If you are looking for more Side Dish Recipes, here are some: 

  1. Spicy Potato Roast Recipe (Urulaikizhangu Poriyal)
  2. Pavakkai Poriyal Recipe (Karela Ki Sabzi)
  3. Cabbage Thoran (Poriyal) Recipe (South Indian Style Sabzi)

Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

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
  • 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
  • Cooking oil

How to make Paruppu Keerai Masiyal Recipe - Red Amaranth With Toor Dal

  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 RasamSteamed Rice and Carrot Poriyal Recipe (Steamed Carrot Stir Fry) or just plain with Phulka to enjoy your healthy lunch.

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Last Modified On Monday, 10 December 2018 14:33
     
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