Spinach Dhal Gravy / Paruppu Keerai Kulambu

Spinach Dal Gravy / Paruppu Keerai Kuzhambu

Recipe Details

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Ingredients

• Toor dal or moong dal – 1/2 cup
• Spinach / Keerai – 1 bunch
• Tomato – 1
• Green chilies – 3
• Garlic – 4 cloves
• Water – as needed for pressure cooking
• Salt – to taste
• Oil – 1 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1 tsp
• Curry leaves – 1 sprig
• Dried red chili – 3
• Onion – 1/4 medium, chopped

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Preparation

1. Rinse the dal well.
2. Clean the spinach thoroughly and chop it roughly.
3. Chop the tomato and onion.
4. Add the dal, spinach, tomato, green chilies, garlic, salt, and enough water for pressure cooking to a pressure cooker.
5. Pressure cook for about 1 whistle, then reduce the heat and cook for about 5 minutes, or until the dal is completely soft.
6. Allow the pressure to release naturally.
7. Open the cooker and mash the dal and spinach mixture lightly with a potato masher. Keep some texture rather than turning it into a completely smooth paste.

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Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the cumin seeds, curry leaves, and dried red chili.
4. Fry briefly until aromatic.
5. Add the chopped onion and sauté until soft and lightly golden.
6. Add the mashed dal and spinach mixture.
7. Mix well and simmer briefly until heated through and the flavors combine.
8. If the gravy is too thick, add a little hot water and adjust the consistency.
9. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Dal Choice: Toor dal gives the gravy a slightly heartier texture, while moong dal makes it softer and milder.

Do Not Over-Mash: Mash the cooked dal and spinach lightly so the finished kuzhambu still has some texture.

Greens: Spinach or other familiar edible cooking greens such as amaranth can be used. When using locally gathered greens, use only plants that have been positively identified as safe to eat.

Consistency: Keep the gravy moderately thick for serving with rice or chapati, adding a little hot water only if needed.

Serving Suggestion

Serve Paruppu Keerai Kuzhambu hot with steamed white rice, chapati, or roti. A little ghee over hot rice also pairs nicely with this simple dal-and-greens gravy.

Recipe Source: Family recipe from my Mom’s Kitchen, with memories of my grandmother’s version.