Keerai Masiyal with Dried Shrimp (Tamil Spinach and Moong Dal Mash)
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Ingredients
- 400 g spinach
- 80 g split green moong dal
- 1 tsp mustard seeds
- 2 dried red chillies
- 3 garlic cloves
- 1 tbsp coconut oil
- 1 tsp ground turmeric
- 8 curry leaves
- 20 g dried shrimp
Nutrition (per serving)
- Calories
- 151 kcal
- Protein
- 11.1 g
- Carbohydrate
- 14.2 g
- of which sugars
- 2.2 g
- Fat
- 5 g
- of which saturates
- 3 g
- Fibre
- 4.2 g
- Salt
- 0.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split green moong dal and simmer in 400ml water with the ground turmeric for 15 minutes until soft.
- 2
Add the spinach and cook for 4-5 minutes until wilted, then mash the whole lot roughly with a wooden spoon or potato masher.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, dried red chillies and curry leaves, and fry for 30 seconds until the seeds pop.
- 4
Add the garlic cloves and fry for 1 minute until golden.
- 5
Stir in the dried shrimp and cook for 2 minutes until fragrant.
- 6
Pour the tempering over the mashed spinach and dal, stir through and serve hot with rice.
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