Keerai Masiyal
A simple South Indian spinach mash made with dal, garlic, and a light tempering. It is soft, comforting, and full of clean earthy flavor, making it a lovely side for rice, rasam, or a mild kuzhambu.
For 4 servings
- prep · ~7 min
Prep the spinach and dal.
1.Wash the spinach very well and roughly chop it.2.Rinse the moong dal until the water runs mostly clear.3.Peel the garlic and slit the green chilies.TIPGrit hides in leafy greens, so rinse in several changes of water. - boil · ~15 min
Cook the spinach, dal, and aromatics.
1.Add spinach, moong dal, garlic, green chili, turmeric powder, salt, and water to a pot.2.Bring to a boil over medium heat.3.Cover and cook until the dal is soft and the spinach is completely wilted, 12 to 15 minutes. - mix · ~3 min
Mash the cooked mixture.
Let the mixture cool for 2 minutes, then mash it with the back of a ladle or a masher until soft and slightly coarse. Keep a little texture rather than turning it into a fine puree.
TIPA coarse mash gives the best home-style texture. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and dried red chili.4.Cook until the urad dal turns light golden and fragrant, about 30 to 45 seconds.TIPKeep the heat medium so the dal turns golden instead of burning. - assemble · ~2 min
Finish the keerai masiyal.
Pour the tempering over the mashed spinach mixture and mix well. Simmer for 1 to 2 minutes if needed to bring everything together.
- serve
Serve hot with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook just until the moong dal turns soft; overcooking too long can dull the spinach color and fresh taste.
- 2Mash the spinach while still warm so the garlic and dal blend in evenly without becoming gluey.
- 3Keep the mash slightly coarse rather than pureeing; that home-style texture is what makes keerai masiyal satisfying with rice.
- 4Let the mustard seeds fully splutter before adding urad dal, or the tempering can taste raw.
- 5Watch the urad dal closely in the tempering; it should turn pale golden, not deep brown, for a nutty crunch.
- 6If the masiyal thickens as it sits, loosen it with a splash of hot water before serving.
- 7This keeps well for a day in the fridge; reheat gently and add a fresh tempering if you want the best aroma.
Adapt it for your goals.
No-garlic
Skip the garlic for a plainer, more sattvic-style keerai masiyal that still tastes good with the chili and tempering.
jainJain
Omit garlic and use a pinch of asafoetida in the tempering for aroma while keeping the dish aligned with Jain preferences.
thicker kootu styleThicker-kootu-style
Increase the moong dal slightly and mash less for a heartier version that pairs well with chapati as well as rice.
milderMilder
Reduce the green chili and skip the dried red chili in the tempering for a softer, family-friendly heat level.
Why this is on our healthy list.
Leafy Green Richness
Spinach brings plant compounds, fiber, and natural minerals, making this a wholesome way to include greens in a meal.
Gentle Plant Protein
Moong dal adds plant protein and makes the mash more filling while keeping the dish light and easy to pair with rice.
Lightly Seasoned Comfort Food
With minimal oil, simple spices, and no heavy masala, this dish stays clean-tasting and easy to digest for many people.
Frequently asked questions
Yes, amaranth leaves or other South Indian keerai varieties work well. Cooking time may vary depending on how tender the greens are.
