Mulaikeerai Paruppu Poriyal (Spinach Dal Stir Fry)
Authentic South Indian Food Creator · Home Chef
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Mulaikeerai Paruppu Poriyal is a beloved Tamil Nadu side dish that brings together the goodness of tender mulaikeerai (spinach) and protein-rich lentils in a delightful stir fry. This nutritious poriyal is a staple in many Tamil households, especially cherished for its simplicity and wonderful flavors that complement any rice and sambar meal perfectly.
What makes this dish truly special is how the earthy flavor of spinach beautifully mingles with the nutty taste of cooked dal, enhanced by a traditional tempering of mustard seeds, urad dal, and aromatic curry leaves. It's a wonderful way to include more greens in your family's diet without any fuss, and even picky eaters tend to love this preparation because the spinach is cooked to perfection with just the right blend of spices.
This recipe has been passed down through generations in Tamil families, and every home has their own special touch. Whether you serve it for a simple weekday lunch or as part of a festive meal, Mulaikeerai Paruppu Poriyal never fails to impress with its wholesome goodness and authentic Tamil flavors. It pairs wonderfully with steamed rice, rasam, and a dollop of ghee for a complete satisfying meal.
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Ingredients(13 items)
Instructions
💡 Tap a step to mark it doneRinse toor dal and moong dal together thoroughly. Cook them with a pinch of turmeric in a pressure cooker with 1 cup water for 3 whistles until soft. Set aside.
Clean the mulaikeerai (spinach) thoroughly by washing in multiple changes of water. Chop the leaves and tender stems roughly.
Heat oil in a kadai or wide pan over medium flame. Add mustard seeds and let them splutter.
Add urad dal, broken red chilli, and curry leaves. Sauté until urad dal turns golden brown.
Add chopped onions and slit green chillies. Sauté until onions turn translucent.
Add the chopped mulaikeerai along with salt and turmeric powder. Mix well and cook covered on medium heat for 5-7 minutes until the greens wilt completely, stirring occasionally.
Once the spinach is cooked and moisture has evaporated, add the cooked dal mixture. Mix everything together well.
Cook for another 3-4 minutes on low flame, stirring gently to combine all flavors.
Add grated coconut if using, mix well and turn off the heat. Serve hot with rice and rasam.
Tips and Tricks
- Make sure to wash the mulaikeerai thoroughly in multiple changes of water to remove all dirt and sand completely
- Don't overcook the dal - it should be soft but not mushy, so it retains some texture in the poriyal
- If the spinach releases too much water while cooking, leave the pan uncovered and increase heat slightly to evaporate excess moisture
- You can substitute mulaikeerai with palak (regular spinach) or arai keerai for variation
- Adding a pinch of asafoetida (hing) during tempering enhances the flavor and aids digestion
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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