Keerai Paruppu in Instant Pot | Spinach Moong Dal
This keerai paruppu or spinach moong dal is a vibrant green, creamy dal that contains a daily dose of leafy spinach greens and comes together so easily in the instant pot!
Equipment
Ingredients
- ½ (90 g) medium yellow onion finely chopped
- 1 (75 g) roma tomato finely chopped
- 1 (6 g) Thai chili or ½ Serrano for less heat
- 4 cloves garlic crushed into a coarse paste
- ½ cup (100 g) split moong dal (hulled)
- 2 teaspoons vegetable oil
- 1 teaspoon sea salt plus more to taste
- 1 cup water
- ¼ teaspoon turmeric
- ⅛ teaspoon asafetida
- 8 oz (227 g) baby spinach
Ingredients for Tadka/Thalipu
- 2 teaspoons ghee or butter
- ½ teaspoon black mustard seeds
- ¼ teaspoon cumin seeds
- ⅛ teaspoon asafetida (Optional)
- 1-2 dried red chili peppers
Instructions
Prep Ingredients
- Finely chop ½ medium yellow onion
- Finely chop 1 roma tomato
- Finely chop 1 Thai chili
- Crush or grate 4 cloves garlic
Main Recipe
- Wash Moong Dal: Add ½ cup split moong dal (hulled) to a medium bowl and bring over to your sink. Fill the bowl halfway with water and swish and lightly scrub the dal with your fingers to release the excess starch in the dal. Drain the cloudy water and repeat this process until the water is fairly clear, and drain once more.
- Turn your instant pot to saute mode on medium heat. Add the 2 teaspoons vegetable oil and ½ medium yellow onion (chopped) to the pot and saute until the onions are translucent (~2 minutes).
- Add the 4 cloves garlic (crushed) and saute for an additional minute. This helps cook out the raw flavor and smell of the garlic.
- Add the 1 roma tomato (finely chopped) and 1 Thai chili (finely chopped) along with half of the 1 teaspoon sea salt and saute until the tomatoes soften and release their juices which should take about (1-2) minutes.
- Add the washed dal, 1 cup water, ¼ teaspoon turmeric, and ⅛ teaspoon asafetida to the pot. Layer in the 8 oz baby spinach on top of the dal and water. Close the lid, hit cancel to exit saute mode, and enter manual or pressure cook mode for 5 minutes. You can release the pressure manually by carefully moving the venting valve once done or you can wait for a natural de-pressurizing of the instant pot which should take an additional 5 minutes.
- Carefully open the Instant Pot, making sure to open the lid away from you so that you are not burned by the steam. The dal should be cooked through and should be mushy to the touch. Use either a whisk or a wooden spoon to mix up the dal and spinach until it becomes a creamy homogenized dish. Add remaining half of the 1 teaspoon sea salt and taste. Add additional salt at this time based on your preference.
- Make Tadka or Thalipu: In a separate tadka spoon or small saucepan over medium-high heat, add 2 teaspoons ghee or butter and ½ teaspoon black mustard seeds. When the mustard seeds start to sputter in the oil add ¼ teaspoon cumin seeds, ⅛ teaspoon asafetida, and 1-2 dried red chili peppers and temper them in the ghee until the cumin seeds start to dance in the oil (should take only a couple of seconds). Pour the tadka over the dal.
- Serve the dal over some basmati rice or eat it with roti and enjoy!
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Notes and Tips
- Helpful Readings: What is moong dal?, How to: Cook Any Indian Dal
- Make sure to keep a watchful eye when making the tadka/thalipu so as to not burn your spices. This step takes <30 seconds and burning your spices will lead to a bitter taste in your final product.
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