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Keerai masial with carrot and coconut rice

Keerai masial with   carrot  and coconut rice

Ingredients For Keerai masial

Spinach-blanched and chopped 300gms
Split green lentils (moong Dal) 50gms
Chopped onion 40gms
Clarified butter 30 ml
Whole cumin seeds 5 gms
Red chilly whole 3 nos
Mustard seeds 3 gms
Curry leafs 10 nos
Grated coconut 30 gms
Turmeric powder 3 gms
Chopped ginger 8 gms
Salt to taste
For carrot and coconut rice
1 cup basmati rice
1 tablespoon vegetable oil
1 small onion, chopped
1 Madras curry powder
Salt to taste
1 dry red chile
100gms grated carrots
50gms grated coconut
Cilantro sprigs

Method
Boil moong dal till al dente with salt and turmeric. Heat ghee in pan, add cumin seeds, mustard seeds dry red chilies & wait till it crackles. Now add chopped ginger and garlic and cook till the color turns to light brown color. At this stage add onion and cook till translucent. Now toss al dente moong dal first in the same mixture and then add spinach. Check for seasoning and cook till all the ingredients mix together. Finish with grated coconut and serve hot.
Cook rice. Heat oil in a large frying pan over medium- Cook onion, curry powder, salt, and chilly until onion is softened, about 3 minutes.
Add carrots, grated coconut, and little water. Now add rice sauté and sprinkle with cilantro. Take a glass bowl and arrange the two dishes as desired.
(Courtesy: Executive Chef Prem K Pogakula, The Imperial, New Delhi)

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