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PRESSURE COOKER PARUPPU KEERAI MASIYAL | MASOOR DAL WITH SPINACH

This warm and hearty south Indian stew is a pressure cooker masoor dal (red lentils) and spinach curry with simple aromatics; pairs well with rice/Indian flat bread or can be enjoyed as a soup too!

Ingredients

  • 1 cup masoor dal/split red lentils
  • 1 cup onion roughly chopped
  • 1/2 cup chopped tomatoes
  • 5 cloves garlic peeled (or 2 tbsp chopped garlic)
  • 1 tsp haldi/turmeric powder
  • Dash of black pepper powder
  • 2 dry red chillies or green chillies
  • 4 to 5 cups chopped spinach/palak or any greens you prefer
  • Salt to taste

TEMPERING/SEASONING:

  • 2 tbsp ghee/oil
  • 1 tsp mustard seeds
  • 1 tsp jeera/cumin seeds
  • ½ cup sliced or chopped onion
  • Few Curry leaves
  • ½ tsp Hing/Asafetida powder; optional
  • 1 to2 dry Red chilies whole or cut into 2 pieces

Instructions

TO MAKE IN A STOVE TOP PRESSURE COOKER:

  1. In a pressure pan, layer washed and drained masoor dal, onions, garlic, chilies, turmeric and tomatoes.
  2. Add 2 ½ cups water and give it a good mix. Same can be done on a stove top in a saucepan too.
  3. Pressure cook for 2 whistles.
  4. Once the pressure drops, open the pan and stir in palak leaves (whole if baby spinach or chopped otherwise).
  5. Mix well and cook on medium heat for about 5 minutes or until the leaves become soft and are slightly cooked.
  6. Stir in salt to taste and while on the stove, mash using a pav bhaji/potato masher until the mixture is pulpy, and the dal and greens have mixed well. This step is optional if you want a chunky kind of dal.
  7. Add more water (1/2 to 1 cup) depending upon how thick or thin you want your curry. Mix well.
  8. Keep simmering on medium low heat.
  9. Meanwhile, make the tempering or seasoning.

TO MAKE IN AN INSTANT POT:

  1. Layer all the ingredients; red lentils, tomatoes, onions, jalapenos, chopped garlic, turmeric, black pepper powder and red chili if using.
  2. Add 2 1/2 cups hot water and mix well.
  3. Close the IP and press manual. Pressure cook on high (seal) for 5 minutes.
  4. After 5 minutes, NPR (naturally pressure release) for 5 minutes and then release pressure manually. Open the IP.
  5. Add chopped or whole baby spinach leaves, salt to taste, stir and bring to a boil. Simmer for 5 minutes and adjust seasoning and consistency.
  6. You can mash here if you like a smooth dal curry.

TO MAKE THE SEASONING:

  1. Heat oil/ghee in a small saucepan; once hot, add mustard seeds.
  2. As soon as the seeds splutter, stir in jeera and onions; saute on medium heat until the onions are lightly brown.
  3. Add the curry leaves, hing and red chilies and fry for a few seconds.
  4. Add this tempering to the simmering dal and mix well.
  5. Serve hot with freshly steamed rice and a vegetable stir fry or even any Indian flat bread like roti, parathas, naan etc.!

Recipe Notes

Instead of masoor dal, you can use toor/split pigeon peas dal or even moong/mung bean dal.
Use your favorite green leafy vegetable instead of palak.
Adjust spices and consistency of curry according to personal preference.