When I was a kid, I remember my mom making keerai masiyal in man chetti/ clay pot and she used to mash it with a wooden masher. I tried it and it turned out really well. Keerai masiyal can be served with plain rice and roasted potatoes or any spicy side dish. It can be served as a side dish as well.
I did not measure the amount of water I added in the recipe. The water I used to cook the dal was enough and the spinach will give out water as it cooks. The masiyal consistency must be between thick and watery.
Keerai masiyal can be prepared using spinach, arai keeerai, paruppu keerai or manathakkali keerai. Manathakkali keerai is my favorite.
- Moong dal – 1/3 cup
- Garlic – 4 big cloves
- Water – as required
- Salt – to taste
- Spinach – 1 bunch, chopped and cleaned
- For seasoning:
- Oil – for seasoning
- Mustard seeds – 1/4 tsp
- Curry leaves – 8
- Dry red chilli – 2
- Hing – 2 big pinches
- Ghee – 1 tsp
- Cook moong dal and garlic together using water on high heat in a man chetti/clay pot.
- Keep stirring at frequent intervals and make sure that the water does not evaporate before the dal is cooked.
- Add more water if required.
- When the dal crumbles, add the chopped spinach and mix well. Turn down the heat to low.
- Add salt to taste.
- When the spinach is cooked, turn off the heat.
- Carefully and slowly mash the keerai masiyal using a wooden masher.
- Add a tsp of ghee and hing to the masiyal and prepare the seasoning.
- Heat oil in a small pan.
- Add mustard seeds and wait till it splutters.
- Add curry leaves and dry red chilli. Turn off the heat when the red chilli puffs up.
- Add the seasoning to the keerai masiyal.