DAL GREEN GRAVY/PARUPPUKKEERAI KADAIYSAL

I already posted the version of Celosia Argentia/pannaikeerai plain kadaisal. This version is pannaikeerai dal mashy. The green pannaikeerai is named as silver Cock's comb in English. We can cook any variety of green with dal. It tastes well and goes incredibly with hot steamed rice/any millet meal with ghee.

Let us make this dal green kadaisal ...

Ingredients: 

One bunch of Pannaikeerai/Celosia Argentea/Silver cock's comb
Mysore dal/Toor Dal half cup
Green chillies three
Shallots one cup
Cumin Seeds one spoon
Cooking oil one tablespoon
Salt required
Mustard seeds one spoon
Curry leaves one sprig

Procedure:

Pressure cook dal.
Wash the greens and cut into pieces with the help of scissors.
Cook the greens with shallots, green chillies, cumin seeds,  turmeric and salt required.
Five minutes are enough to cook the greens. It should not be overcooked. Green colour retains with the five minutes cooking over a medium flame.
Keep aside to cool down.
Blend the cooked dal and greens in a mixer jar for a coarse texture.
Season the mixture with cooking oil, mustard seeds and curry leaves.
Transfer the tempered ingredients into the dal green mixture.

Delicious green dal mix/gravy is ready to serve with hot rice/millet meals.













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