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Spinach and Green Gram Masiyal: South Indian Steamed Mash Recipe

Keerai Pachai Payaru Masiyal — Spinach Green Gram Curry (Keerai Kadayal)

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Keerai Pachai Payaru Masiyal is a wholesome Tamil Nadu side dish combining tender greens and protein-packed green gram (pachai payaru). Also called keerai kadayal or keerai masiyal, this simple curry blends cooked green gram with sautéed spinach, aromatic tempering, and a touch of coconut and ghee. It’s nutritious, iron-rich, easy to prepare, and pairs beautifully with hot rice or tiffin items.

What is Keerai Pachai Payaru Masiyal?

Keerai Kadayal is a traditional South Indian preparation where spinach (or other local greens) is cooked with green gram, lightly mashed, and finished with a seasoned tempering. The result is a creamy, savory mash that’s both comforting and nutritious.

Why use green gram (pachai payaru)?

Green gram offers high plant protein, fiber, and essential minerals. It cooks quickly, is easily digestible, and complements greens in dals, kootus, and masiyals.

Is green gram healthy?

Yes. Green gram is rich in protein, antioxidants, folate, and iron. It promotes digestion, supplies sustained energy, and is considered light and gut-friendly.

Which greens can I use?

Any tender greens work well: palak (spinach), amaranth leaves, arai keerai, siru keerai, or mixed local greens. This recipe used common spinach.

Serving suggestions

This masiyal goes well with steamed rice and ghee, simple varuval side dishes, papad, or tamarind-based kuzhambu. It also pairs nicely with snacks like chips if you prefer a lighter meal.

Variations and tips

You can skip coconut for a lighter dish or add a spoonful of ghee for richness. Soaking green gram shortens cooking time; if you skip soaking, increase pressure-cooking time. Garlic can be sautéed with the onions if you like that flavor.

Ingredients

For pressure-cooking green gram

  • 1/4 cup green gram (moong dal/pachai payaru)
  • 1/2 cup water (adjust as needed)
  • 1 green chilli
  • Turmeric powder, a pinch
  • Salt, to taste

For tempering

  • 1/2 tbsp coconut oil (or oil of choice)
  • 1/2 tsp mustard seeds
  • 1/2 tbsp urad dal
  • Curry leaves
  • 2 dry red chillies
  • 1/4 tsp cumin seeds
  • A pinch of asafoetida (hing)

For masiyal

  • 3 small onions (sliced)
  • 1 to 1 1/2 cups spinach (chopped)
  • Grated coconut, 1–2 tbsp (optional)
  • Water as needed
  • Ghee for serving (optional)

Method — Step by step

  1. Wash and soak the green gram for a few hours or overnight.
  2. Pressure cook the soaked green gram with green chilli, turmeric, salt, and 1/2 cup water. Cook for about 3 whistles and allow natural release.
  3. Add chopped spinach to the cooked green gram and mix well. Let it sit for 5 minutes so the greens wilt.
  4. In a pan, heat coconut oil. Splutter mustard seeds and add urad dal, curry leaves, and dry red chillies. When the dal turns golden, add cumin seeds and a pinch of asafoetida.
  5. Add sliced small onions and sauté until translucent and lightly browned.
  6. Fold in the spinach–green gram mixture. Add a splash of water to achieve your preferred consistency and simmer for about 4–5 minutes.
  7. Stir in grated coconut if using. Adjust seasoning. Finish with a drizzle of ghee before serving, if desired.

Notes

  • Adjust the amount of water depending on whether you want a drier masiyal or a creamier kadayal.
  • Soaking the green gram reduces pressure-cooking time and yields softer lentils.
  • Use freshly grated coconut for better texture and flavor, or skip it for a lighter version.
Healthy Keerai Pachai Payaru Masiyal served with rice and papad. Traditional South Indian vegetarian.

Keerai Payaru Masiyal

Spinach green gram curry

Ingredients

Pressure cook

  • 1/4 cup green gram
  • 1/2 cup water
  • Turmeric powder
  • Salt
  • 1 green chilli

To temper

  • 1/2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tbsp urad dal
  • Curry leaves
  • 2 red chillies
  • Cumin seeds
  • Asafoetida

Masiyal

  • 3 small onions
  • 1 – 1 1/2 cup spinach
  • Water as needed
  • Grated coconut (optional)
  • Ghee for serving (optional)

Instructions

  1. Wash and soak green gram overnight or for a few hours.
  2. Pressure cook the soaked gram with green chilli, water, turmeric, and salt for about 3 whistles; allow natural release.
  3. Add chopped spinach to the cooked gram and let it rest for 5 minutes so the greens wilt.
  4. Heat oil and splutter mustard seeds, urad dal, curry leaves, and red chillies.
  5. Add cumin seeds, asafoetida, and sliced small onions; sauté until the onions are soft and slightly browned.
  6. Combine the onion seasoning with the spinach–green gram mixture, add water to adjust consistency, and simmer for 4–5 minutes.
  7. Stir in grated coconut if using. Serve hot with a drizzle of ghee.

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