Paruppu Keerai
This is one of my favorite Indian spinach recipes. ‘Paruppu’ or ‘pappu’ means lentils and ‘Keerai’ means spinach in India. We can use any lentil in this recipe, I prefer to use a mix of toor dal (pigeon peas) and masoor dal ( red lentil) in this recipe as it gives a perfect creamy consistency.
what I love about this recipe is that it can be made for the entire week and will serve as a healthy and filling lunch curry for school and office lunch boxes, Just pair with a poriyal which is Indian style vegetables stir fry, and ill be good to go. Also it is very mild and hence kids approved.
Check out other Indian recipes with Spinach
- Keerai Masiyal with Paruppu | கீரை மசியல்
- Keerai Morkuzhambu
- Palak Paneer | How to make palak Paneer
- Keerai thandu pachadi – No waste recipe
Let’s see how to make simple spinach recipe now.


Paruppu Keerai (Pappu Kooraku)
Ingredients
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1 bunch Spinach
- 1/4 cup Dry Masoor dal
- 1/2 cup Dry Toor Dal
- 2 cups Water (or as required)
- 2 tsp Corriander powder
- 1 tsp Red chilli powder
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (roughly chopped)
- Salt (to taste)
- 1 tsp Garlic paste
- 1/2 tsp Ginger paste
Instructions
- Wash and soak the masoor and toor dal together and pressure cook it with sufficient water and a pinch of turmeric and keep it aside. Usually the dal needs 1:2 water and pressure cooked for about 3-4 whistles on medium flame.
- Heat a pot, add oil, and once hot enough, add mustard seeds, allow it to crackle, then add cumin and fenugreek seeds. Let it toast in the hot oil for a few seconds.
- Next add in the chopped onions, add some salt and sauté it until the onions are softened , next add the tomatoes. And the ginger and garlic paste. Cook the tomatoes until soft.
- Next add the spice powders, coriander red chilli powder and cook it off until the raw flavors are gone.
- Now add the chopped spinach to the pot and mix it in the masalas and you’ll see it begins to wilt down quickly.
- Once it’s gone soft, add the water, salt and the cooked lentils / dals and cook it in medium flame.
- Bring it to a gently boil for about 10 minutes or until the curry has thickened a little and the lentils have mixed well together in the masala. Cover and simmer for 10 minutes.
- When you consistently see frothy layer on top you know it is ready. Turn off the flame and serve it hot with rice and a spicy side dish.

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