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.

Fish Taco

Fish Fillet - 1 lb.

Taco Seasoning - 6 tsp

Ranch Dressing - 3 tbsp.

Coleslaw mix - 4 cup

Jalapeno - 1, chopped

Tortilla - 10

Red Pepper Sauce

Tomatillo Sauce

Spray an Aluminum Foil with Cooking Spray. Sprinkle both sides of the Fish Fillet with Taco Seasoning.

Place Fish on the center of Foil. Seal edges, by making a tight fold on all edges and forms a packet. Place the packet on a grill at high heat. Cover and cook for 5 min on each side. Allow to cool down completely, then unwrap the foil packets and cut them into bite size pieces.

Turn off the stove and wrap the Tortillas in Foil; place the Tortillas on the grill for 5 min. or until warm.

In a large bowl, mix Ranch Dressing and Taco Seasoning. Stir in Coleslaw mix and Jalapenos; toss well and keep aside.

Take a Tortilla and spoon 1/4 cup Coleslaw mixture and 1/4 cup Fish. Fold tortillas around the filling.

Serve warm with Red Pepper and Tomatillo sauce.