Araikeerai Kadaiyal (Spinach Lentil Mash)
Authentic South Indian Food Creator · Home Chef
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Araikeerai Kadaiyal, also known as Keerai Masiyal, is a traditional Tamil Nadu comfort food that brings back memories of grandmother's kitchen. This simple yet nutritious dish combines tender amaranth leaves (araikeerai) with protein-rich lentils, creating a wholesome mash that pairs beautifully with steamed rice and a dollop of ghee. The earthy flavor of the greens blended with mild spices makes it a perfect everyday meal that's both nourishing and delicious.
What makes this dish truly special is its simplicity and the way it showcases the natural goodness of greens. In Tamil households, kadaiyal or masiyal is a go-to recipe when you want something light, healthy, and quick to prepare. The combination of dal and greens provides complete nutrition, making it an excellent choice for all age groups, from toddlers to elders. It's especially popular among those who want to include more greens in their diet without compromising on taste.
This Araikeerai Kadaiyal is versatile and forgiving - you can adjust the consistency to your liking, add more or less spice according to your preference, and even substitute with other greens like spinach or palak. Whether you're looking for a comforting meal on a busy weekday or a nutritious option for your family, this traditional recipe never disappoints. Serve it hot with rice, papad, and pickle for a complete South Indian meal experience.
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Ingredients(14 items)
Instructions
💡 Tap a step to mark it doneWash toor dal and moong dal together thoroughly. Soak them in water for 10 minutes, then drain and set aside.
Clean and wash araikeerai leaves thoroughly in multiple changes of water to remove all dirt and sand. Chop them roughly and set aside.
In a pressure cooker, add the washed dals, chopped araikeerai, chopped onion, tomato, green chillies, garlic cloves, turmeric powder, and salt.
Add 1.5 cups of water and mix everything well. Close the pressure cooker lid and cook for 3-4 whistles on medium flame until the dal and greens are completely cooked.
Once the pressure releases naturally, open the cooker and mash the cooked mixture well using a masher or wooden ladle until it reaches a semi-solid consistency.
Heat oil in a small pan for tempering. Add mustard seeds and let them splutter.
Add cumin seeds and curry leaves to the tempering. Fry for a few seconds until aromatic.
Pour this tempering over the mashed keerai kadaiyal and mix well. Adjust consistency by adding hot water if needed.
Simmer for 2-3 minutes, check seasoning, and serve hot with steamed rice and ghee.
Tips and Tricks
- You can use any variety of keerai like palak, spinach, or mulaikeerai for this recipe
- Adjust the dal quantity to make it thicker or thinner based on your preference
- Adding a small piece of tamarind while cooking gives a nice tangy flavor
- For extra richness, add a teaspoon of ghee while mashing the kadaiyal
- This kadaiyal tastes best when served fresh and hot with plain rice
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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