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Feb 28, 2011

Paruppu Keerai / Dal Methi / Lentils Curry with Methi

  1. Toor dal      150 gm
  2. Methi Leaf       1 bunch
  3. Pearl onions     5-6 no.s(or 1 medium sized onion chopped)
  4. Tomato      1 no.(medium size)
  5. Tamarind      a small piece
  6. Green chilli     3-4 no.
  7. Garlic    1 clove
To Temper
  1. Oil    2 tsp
  2. Mustard seeds     1/2 tsp
  3. Chana dal       1 tsp
  4. Jeera/Cumin seeds     1/2 tsp
  5. Fennel seeds      1/4 tsp
  6. Dry Red chillies      2 no.s
  7. Hing       1/4 tsp
  8. Curry leaves    few

  • Pressure cook dal with 3 cups of water 2 green chillies,onion,tomato and turmeric powder for 1-2 whistles. 
  • Wash and clean the methi leaves and keep aside. '
  • Do not mash the dal after it gets cooked, and do not drain the remaining water also. 
  • To the cooked dal add the methi leaves (or any keerai) tamarind piece(adding tamarind is optional) to the cooked dal. 
  • Let it cook till methi leaves get soft and cooked. 
  • Now using a "Maththu" or hand mixer or simply mash it using a spatula and mix well. 
  • Then heat a oil in a pan and add the tempering ingredients one by one and fry well 
  • And add it to the dal and stir well. 
  • Paruppu keerai ready. Serve with hot plain rice.
If  you use Maththu to mash the paruppu keerai,it taste good than the hand mixer. Serve with hot plain rice along with ghee on top. Adding 3-4 chillies will not be spicy to the paruppu keerai, even kids can eat this spice level and serve them with ghee.
With the same recipe u can also use spinach ,amaranthus types(siru keerai,mulai keerai) etc.
You can also add butter(1/2 tbsp) to the boiling paruppu keerai(after adding methi leaves).


  1. I do without tamarind..Anyways will try with tamarind and taste it one day
    Shobas Delight

  2. made this today. used sirukeerai instead of methi leaves. came out alright. thanks.


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