Vendhaya Keerai Kadayal | மணத்தக்காளி கீரை கடையல் | Vendhaya keerai masiyal is a delicious protein-rich dal prepared with methi leaves, toor dal, and moong dal. With minimal ingredients, this dal is super easy and tastes yum.
What kind of dal can I use for paruppu?
I have used a combination of toor dal, and moong dal instead you can use any one variety.
Can I make Vendhaya keerai masiyal in a instant pot cooker?
Cook for 6 mins and repeat the rest of the process.
Can I skip shallots and garlic?
For the best flavorful vendhays masiyal use shallots and garlic. if you don’t like strong garlic flavor you can reduce the amount of garlic. You can use chopped regular onions instead of shallots.
Is this spicy vendhaya keerai kadaiyal?
I made a kid-friendly version of dal. I have used green chili for flavor but have used them on whole. If you prefer spicy Pappu split chilies and increase chilli powder.
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Ingredients
Pressure cook dal
1/4 cup Toor dal 1/2 teaspoon turmeric powder 1/4 cup moong dal 3 green chilli 8 small onions 3 garlic 1/4 tomato 1/4 teaspoon sesame oil 1 + 1/2 cup Water
kadayal
40 g Manathakkali Keerai 1/4 cup water Required salt
To temper
1 tablespoon peanut oil 1 teaspoon cumin seeds 1/2 teaspoon Mustard seeds 1 red chilli 1/2 tablespoon urad dal
How to make vendhaya Keerai kadayal with step-by-step pictures
Pressure Cook dal
Firstly wash two varieties of dal
Soak in hot water for 30 minutes
Transfer to the cooker
Add water, turmeric powder, small onion, garlic, green chilli, tomato, water and sesame oil
pressure cook for 6 whistles; do natural pressure release
Cook vendhaya keerai paruppu
Mix well and mash dal
Add methi, required salt and water; boil for 5 minutes
Turn off the stove
Temper
In a small tadka pan add peanut oil and when the ghee is hot add mustard seeds, urad Dal, red chilli, and cumin seeds; let them splutter
Turn off the stove and transfer
