Gun Powder

Red Chilli - 12

Rice - 1/4 cup

Channa Dhal - 1/4 cup

Peppercorn - 1/4 cup

Urad Dhal - 1/2 cup

Hing - a small pc

Curry Leaves

Salt

Dry Roast Red Chillies, Rice, Channa dhal, Peppercorn, Urad dhal, Hing and Curry leaves in a medium flame until the mixture begins to brown.

Allow this mixture to cool down completely and transfer to a blender along with required Salt. Grind this mixture to a coarse powder.

Keerai Paruppu Masiyal

Keerai Paruppu Masiyal is a very flexible dish and can be prepared with any type of Greens.

You can also use any preferred Dhal like Moong or Channa dhal. Each Dhal render a unique flavor to the dish.

It is a wholesome food when served with Rice and is a prefect balance of Protein and Iron to carry on your day.

Remember that Spinach has high nutritional value, even when frozen, steamed, or quickly boiled.

Oil- 2 tsp

Mustard - 1 tsp Urad dhal - 1 tsp

Cumin - 1 tsp

Fenugreek - 1/2 tsp Asafetida - 1/4 tsp Red Chilli - 1

Onion – 1, diced

Garlic - 2 cloves

Tomato- 1, diced

Turmeric - 1/4 tsp

Sambhar powder- 1 tsp

Salt

Spinach - 1 bunch, chopped (You can use any greens)

Thuvar Dhal - 1/4 cup, pressure cooked with Turmeric till soft

Tamarind Juice - 1/4 cup (optional)

Heat Oil in a large pan. Temper Mustard, Urad Dhal, Cumin, Fenugreek, Asafetida and Red Chilli.

Sauté Onion and Garlic until translucent.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Sambhar powder and required Salt.

Now add the chopped Greens and mix well. Cook closed for 10 min on low flame.

Stir in cooked Dhal along with Tamarind Juice if needed and cook closed for another 10 min.

Tomato Dhal

Thuvar/Masoor Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Cumin - seeds - 1 tsp

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and temper Cumin seeds.

Saute Garlic for 30 sec.

Add the Onion and Green Chillies; sauté until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.