Clearcals

Serving Size 1 Small Cup (100 g)
Calories122.8 kcal
Carbs9.3 g (37.3 kcal)
Protein4.1 g (16.2 kcal)
Fats7.7 g (69.3 kcal)

Pasalai Keerai Thengai Paruppu recipe

Name: Pasalai Keerai Thengai Paruppu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 100 Milliliter of Coconut milk; 60 Grams of Lenti dal; 100 Grams of Spinach; 50 Grams of Onion big; 2 Grams of Asafoetida; 2.5 Grams of Turmeric powder; 2.5 Grams of Mustard seeds; 1 Table Spoon of Rice bran oil; 2.5 Grams of Salt; 200 Milliliter of Water; 1 Tea Spoon of Ginger garlic paste; 1 Tea Spoon of Garam masala powder; 2.5 Grams of Cumin powder; 5 Grams of Red chilli powder

Pasalai Keerai Thengai Paruppu is a good source of potassium, dietary fiber, vitamin C, vitamin D, magnesium, copper, manganese, vitamin E, and an excellent source of beta carotene, lutein. It aids in muscle building and boosts immunity.

Cooking time: 15 minutes

Serves: 5 persons

Ingredients

Coconut milk

100 Milliliter

Lenti dal

60 Grams

Spinach

100 Grams

Onion big

50 Grams

Asafoetida

2 Grams

Turmeric powder

2.5 Grams

Mustard seeds

2.5 Grams

Rice bran oil

1 Table Spoon

Salt

2.5 Grams

Water

200 Milliliter

Ginger garlic paste

1 Tea Spoon

Garam masala powder

1 Tea Spoon

Cumin powder

2.5 Grams

Red chilli powder

5 Grams

Instructions

Soak the dal and chop vegetables

Rinse lentils and soak for 20 minutes.. Meanwhile, chop onions and spinach leaves.

Pressure cook dal with vegetables and spices

Now, transfer the dal into a pressure cooker. Add water, ginger garlic paste, red chilli powder, turmeric powder, spinach leaves ,salt and curry leaves. Pressure cook to 2 whistles.Mash it lightly.

Top with tempering and serve

In a small saucepan heat oil on and saute onions with cumin and mustard seeds, hing stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.. Transfer dal into serving bowls and serve.

Nutrition Label