Keerai Paruppu Thoran: A Spinach & Pulses Preparation

Keerai Paruppu thoran in Malayalam is a south Indian version of dal palak.  I had bought a fresh bunch of spinach and decided to try it out. You can use either dals for this recipe-moong, arhar/tuar or chana dal. I’ve used tuar/arhar dal in mine. This recipe combines the goodness of spinach along with pulses to make a superb side dish with rice and sambar/rasam. Here you go with the recipe


  • 150 gm spinach
  • 50 gm tuar/arhar dal
  • 1 cup grated coconut
  • 2 green chilies
  • 1 tsp oil
  • 1 tsp mustard seeds
  • Salt


  • Pressure cook the dal and keep it aside
  • Heat a pan and add the chopped spinach leaves
  • Cover the lid of the pan for 2 minutes till the spinach wilts.
  • Add the dal and stir
  • Make a paste of the coconut and green chili and add it to the spinach
  • Add salt and turmeric and cook till the all ingredients blend well
  • In another pan, heat some oil and add mustard seeds
  • Once it splutters, add it to the spinach
  • Serve hot with rice and sambar/rasam

Preparation time: 20 minutes

Serves: 2

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