Greens with toordal | Sirukeerai paruppu kootu | How to make greens with lentils

Greens with toordal, sirukeerai paruppu kootu is a dal based green leaves preparation. Siru keerai is a tasty green leaf or herb variety, which is a very common food in TamilNadu. Sirukeerai can be prepared in many varieties like masiyal, poriyal, sambhar and kootu.

Toor dal is the best dal to prepare this kootu. You can use moong dal also. This is a very healthy dish served for hot rice or dosa. Cleaning and chopping could be a tedious work in busy mornings. So plan your time accordingly. Clean the leaves a day before and store airtight in refrigerator.

My friend gave me a fresh bunch of sirukeerai from her hometown and decided to prepare this healthy kootu for lunch. Greens are loaded with vitamins and minerals; hence one should consume these green leaves in any form at least once a week. Serve this dal kootu with hot steamed rice and simple papad or pickle as a side.

Here I explained how to cook this healthy keerai kootu / greens with dal with stepwise pictures.

Greens with toordal | Sirukeerai paruppu kootu | How to make greens with lentils

Sangskitchen

Greens with toordal, sirukeerai paruppu kootu is a dal based green leaves preparation. how to cook this healthy keerai kootu / greens with dal with stepwise pictures.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Cuisine Indian

Servings 6

Calories 60 kcal

Ingredients

  

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Ingredients:

• Siru keerai – 1 bunch
• Toor dal – ½ cup
• Shallots/small onion- 6
• Tomato – 1
• Green chilli – 2
• Red chilli - 1
• Garlic – 6 pods
• Mustard seeds – ½ tsp
• Jeera seeds – ½ tsp
• Hing/Asafoetida – ¼ tsp
• Sambhar powder – 2 tsp
• Turmeric powder – ½ tsp
• Salt – as needed

Instructions

 

Preparation:

• Chop and wash the green leaves thoroughly three times. First chop the leaves finely and wash them using strainer nicely.
• Chop small onions, slice green chillies and tomato. Peel and crush garlic pods.
• Boil toor dal in a cooker for four whistles to a smooth consistency, mash and keep aside.

Recipe to prepare Sirukeerai paruppu kootu:

• Heat kadai with some oil. Add mustard and jeera seeds. Let them splutter.
• Sprinkle asafoetida.
• Add onions, green chillies. Sauté the onions to pink color.
• Put crushed garlic and fry them.
• Add turmeric powder.
• Add sambhar powder and stir well.
• Now add tomatoes and sauté till they become mushy.
• Add chopped and washed keerai. Mix well. Close the lid and keep in medium flame.
• After five mins all the spices would be absorbed in the half- cooked leaves and the quantity reduced to half.
• Add ½ cup of water and cook the leaves.
• Once the leaves boiled add mashed dal, mix well.
• Add required crystal salt. Give it a boil and switch off.
• Serve with hot rice and ghee, along with papad.

Notes

Tips/notes: 1) Use the same procedure for other greens like arai keerai, methi leaves/vendhaya keerai, pasalai/spinach kootu also. 2) Make sure to boil the leaves before adding salt and cooked dal.3)Use gingelly oil for better taste.

Nutrition

Calories: 60kcal

Keyword greens with dal, keerai kootu

Tried this recipe?Let us know how it was!

Preparation:

• Chop and wash the green leaves thoroughly three times. First chop the leaves finely and wash them using strainer nicely.
• Chop small onions, slice green chillies and tomato. Peel and crush garlic pods.
• Boil toor dal in a cooker for four whistles to a smooth consistency, mash and keep aside.

Recipe to prepare Sirukeerai paruppu kootu:

• • Heat kadai with some oil. Add mustard and jeera seeds. Let them splutter.

• Add onions, green chillies.
• Sprinkle asafoetida.

• Sauté the onions to pink color.
• Put crushed garlic and fry them.

• Add turmeric powder.
• Add sambhar powder and stir well.

• Now add tomatoes and sauté till they become mushy.

• Add chopped and washed keerai. Mix well. Close the lid and keep in medium flame.

• After five mins all the spices would be absorbed in the half- cooked leaves and the quantity reduced to half.

• Add ½ cup of water and cook the leaves.
• Once the leaves boiled add mashed dal, mix well.
• Add required crystal salt. Give it a boil and switch off.

• Serve with hot rice and ghee, along with papad.

Tips/notes:

• Use the same procedure for other greens like arai keerai, methi leaves/vendhaya keerai, pasalai/spinach kootu also.
• Make sure to boil the leaves before adding salt and cooked dal.
• Use gingelly oil for better taste.