Paruppu Keerai

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

Let’s see how to make simple spinach recipe now.

Paruppu Keerai

Rating: 4 out of 5.
Paruppu Keerai

Paruppu Keerai (Pappu Kooraku)

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Main Dish, Side Dish
Cuisine Indian
Servings 4 People


  • 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


  • 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.
Keyword keerai, lentil curry, palak, spinach
South Indian Lunch

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