Keerai Masiyal is a popular South Indian dish often served with rice.
Keerai Masiyal

Ingredients:
Keerai (Spinach) – 1 bunch, medium size
Toor Dal – 1 cup
Tomatoes – 2, chopped
Turmeric Powder – 1 tsp
Cumin Powder – 1 tsp
Green Chillies – 2
Ghee – 1 tsp
Oil – 1 tsp
Salt as per taste

For Tempering:
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Dry Red Chillies – 1 or 2
Asafoetida Powder – 1 tsp

Method:
1. Clean, wash and rinse the spinach.
2. Chop the spinach and tomatoes.
3. Pressure cook the chopped spinach, tomatoes, toor dal and turmeric powder with enough water until 1 or 2 whistles or until the dal is cooked.
4. Heat oil in a pan over medium flame.
5. Fry the tempering ingredients for 30 seconds.
6. Add the green chillies and saute for a minute.
7. Add the cooked spinach and dal mixture.
8. Add salt and cook for 5 minutes.
9. Using the back of a ladle, slightly mash the spinach.
10. Add cumin powder and ghee.
11. Stir well and remove from flame.
12. Serve hot with rice.

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