It is recommended that we use greens daily in our diet. Indians have various recipes to use locally available greens. One of the local recipe around the regions in Tamil Nadu and parts of Kerala mainly dominated by the Tamil community is a preparation called mashiyal, which literally means mashed. Keerai mashiyal is nothing but mashed greens. You may puree the greens or decide to just cook them, add lentils along with them mashed greens, and choose your own favorite kind of seasoning for the mashed greens. The mashiyals that traditional Tamil Iyer community makes does not use shallots/onions. You may use your discretion to add or skip shallots. Lentils is a good way to add volume as well as protein in your mashiyal but this is optional too.
Spinach/amaranth leaves/cheera/keerai/palak – 3 tightly packed cups
Tur dal/split yellow mung dal – 1/2 cup
Water – 2 cups
Turmeric powder – 1/2 tsp
Salt – to taste
Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Green chilies – 1 or 2
Pearl onions/Shallots – 7-8
Dried red chilies – 2
Urad Dal – 1 tsp (optional)
Preparation Time: 15 mins
Cooking Time: 30 mins (20 mins pressure cooking time)
Makes 4 cups
If you are adding lentils, rinse the dal thoroughly, add a cup of water, and cook it well. Mash and keep aside.
Wash, clean, and chop the spinach. Keep aside.
Peel the pearl onions/shallots and chop them finely. Chop green chilies finely. Keep aside.
In a wok, add oil and mustard seeds. When the mustard seeds splutter, add the urad dal. Roast the dal until they turn red and add the dry red chilies.
Add the finely chopped shallots and green chilies. Saute until shallots turn pink.
Add the finely chopped spinach, along with quarter cup of water, and a pinch of turmeric powder. Cover and let this cook until the greens get cooked, stirring occasionally. Add the required amount of salt.
When the greens are cooked well, add the mashed dal. Taste and adjust the salt.
Turn off the fire.
Serve with rice or roti.
Notes: If you do not have shallots, you may use red onions but the taste does vary slightly. Red onions are slightly sweet whereas shallots are spicy.
You may avoid onions/shallots and choose to add just a seasoning of oil, mustard seeds, urad dal, and dry red chilies.