Starting the Week 2 of Blogging Marathon #95 with the theme – Meal time dishes with Soppina Palya | Keerai Porriyal recipe
Soppu [in kannada] / Keerai [in tamil] is a general term to denote a wide range of green leafy vegetables.
This Soppina Palya | Keerai Porriyal Recipe is a family favorite and is so easy to prepare if you don’t consider the time needed to clean and chop the greens!
Though the pre-preparation looks like a lengthy process of cleaning and chopping the greens,I try to make something with one variety of greens at least once or twice a week.
I used Mulai keerai / Amaranth for this dish. The moong dal is cooked al dente as my folks don’t like a mushy dal in the dry curries.
Wash, clean and chop the green. Microwave for 5 minutes / done, sprinkling very little water.
Meanwhile, take the moong dal in a pan with water and bring to boil. Simmer till the dal is cooked al dente.Drain and keep aside.
Heat oil in a pan and add mustard, channa dal, broken red chili and asafoetida powder. When the mustard pops, add the cooked greens,turmeric powder,salt and stir. Now add the dal and mix to combine. Remove from pan after a couple of minutes.
Soppina Palya | Keerai Porriyal Recipe is ready to be served with your lunch.
This dish was a part of a simple lunch menu.
Note:
- In the similar way you can prepare Drumstick leaves stir fry too.
- A little bit of grated coconut can be added just before taking it off the pan.
- Cover and cook the dish to retain the nutrients.
A simple dish of greens with moong dal that goes well as a part of the lunch menu.
- 1 large bunch Keerai / Amaranth / Greens
- 1/4 cup Moong dal
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Channa dal
- 2 numbers Red chilies, broken
- A pinch Asafortida powder
- A pinch Turmeric powder
-
Wash, clean and chop the green. Microwave for 5 minutes / done, sprinkling very little water.
-
Meanwhile, take the moong dal in a pan with water and bring to boil. Simmer till the dal is cooked al dente.Drain and keep aside.
-
Heat oil in a pan and add mustard, channa dal, broken red chili and asafoetida powder.
-
When the mustard pops, add the cooked greens,turmeric powder,salt and stir.
-
Now add the dal and mix to combine. Remove from pan after a couple of minutes.
-
Soppina Palya | Keerai Porriyal Recipe is ready to be served with your lunch.
- In the similar way you can prepare Drumstick leaves stir fry too.
- A little bit of grated coconut can be added just before taking it off the pan.
- Cover and cook the dish to retain the nutrients.
We usually make this with spinach but even that I don’t make it very often here because the significant other at home doesn’t like mixing greens and dals. Amaranth palya looks so nice and good side dish to serve with rice
I do make a similar version but with loads of coconut. It makes an awesome side dish for rice.
A bowl of keerai poriyal is quite enough to have with some rice along with a spicy side dish. My kind of dish
I make this with a variety of greens and love the flavor. It makes the meal more interesting.
I always add coconut to the palya and moong dal while making kootu. This is quite interesting. Will give it a try. Love that entire meal with rice, rasam, keerai and kuzhambu.
I love this kind of simple, traditional, and home style curries. Reminded my childhood days when we used to get this curry.
This is similar to what we make at home. Healthy comfort food
I make moong dal this way with fresh methi or spinach. Your version with drumsticks look so tempting.. We enjoy this with chappatis or paranthas!!
That’s a healthy meal PJ, greens are so good to have on regular basis. Wish my kids eat this too..
What a great recipe this is. I have never made dry curry with keerai before and I am tempted to make some soon.
Thanks PJ for posting this amarnath leave palya. I love greens and moong dal combination. Your looking a perfect side dish.