Keerai Sundal

One more in the series of healthy sides, is my mom's Keerai Sundal - Keerai meaning Greens in Tamil and Sundal - a dish usually prepared during festival times mostly with a variety of beans and lentils, a more lucid term used for anything that is seasoned with South Indian seasonings or popu and garnished with fresh coconut gratings. A super simple recipe, very nutritious and tastes great with chapathi or rice. Mom made this Keerai Sundal with Thotakura (also called Amaranth leaves or Red Spinach, Thandu Keerai in Tamil). I usually dont find this variety of spinach at my local Indian Grocer. I got lucky this time. I love these greens for they cook so easily and can be used in many dishes.
This dish is made with Thotakura and split Moong Dal. A perfect combination of protein and vitamins packed all in one dish.

Keerai Sundal

Keerai Sundal

You will need:
2 bunches Red Spinach or Thotakura
1/2 cup Split Yellow Moong Lentils
Salt to taste

For Seasoning:
2 tsp Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Channa Dal
a pinch of hing or Asafoetida
a few curry leaves
3 Green Chillies chopped fine

For Garnishing:
1 tbsp grated Fresh coconut (optional)

Method:
Wash the spinach leaves and chop fine. You may save the stem to make a delicious Sambar or kootu or just use it in this dish.
In a pan, boil the moong dal with about 2 cups of water until the moong dal is about 3/4 th cooked. Keep aside.
In a pan, heat the oil and season with mustard seeds, dals, curry leaves, hing and green chillies. Add the chopped spinach, add salt and mix well. Add about 1/2 cup water and cover with a lid. Cook until the water evaporates. I just use the water from the boiled dal. Add the cooked dal, stir well until almost dry. Add the grated fresh coconut and serve hot with chapathis or Rice.

Keerai Sundal - one more look!
Hope you guys enjoyed this simple nutrition packed recipe. Thanks for stopping by.