In a pressure pan, layer washed and drained masoor dal, onions, garlic, chilies, turmeric and tomatoes. Add 1 ½ cups water and give it a good mix.
Pressure cook for 2 whistles.
Once the pressure drops, open the pan and stir in palak leaves.
Mix well and cook on medium heat for about 5 minutes or until the leaves become soft and are slightly cooked.
Stir in salt to taste and while on the stove, mash using a pav bhaji masher until the mixture is pulpy, and the dal and greens have mixed well. You can also blitz with an immersion blender (or regular blender) but I love to see flecks of greens in my curries!
Add more water (1/2 to 1 cup) depending upon how thick or thin you want your curry.
Keep simmering on medium low heat.
Meanwhile, make the tempering or seasoning.
TO MAKE THE SEASONING:
Heat oil/ghee in a small saucepan; once hot, add mustard seeds.
As soon as the seeds splutter, stir in jeera and onions; sauté on medium heat until the onions are lightly brown.
Add the curry leaves, hing and red chilies and fry for a few seconds.
Add this tempering to the simmering dal.
Serve hot Paruppu Keerai Masiyal with freshly steamed rice and a vegetable stir fry or even any Indian flat bread like roti, parathas, naan etc.! Enjoy!
Notes
Instead of masoor dal, you can use toor/split pigeon peas dal or even moong/mung bean dal.
Use your favorite green leafy vegetable instead of palak.
Adjust spices and consistency of curry according to personal preference
