Keerai Paruppu Saadham (Amaranth Spinach Rice)

Rinse the toor dal thoroughly under running water two to three times. Add it to a pressure cooker with one and a half cups of water and a pinch of turmeric. Pressure cook on medium heat for 3 to 4 whistles until the dal is completely soft and mushy. Once the pressure releases naturally, open the lid and mash the cooked dal well with a ladle. Set aside.

While the dal cooks, thoroughly wash the fresh amaranth (mulaikeerai) leaves and tender stems. Drain the water completely and chop them roughly. If the stems are very thick, discard them and use only the leaves and thin stems. Set the cleaned greens aside. Ensure the cooked rice is already cooled and the grains are separate to prevent clumping when mixed later.

Heat sesame oil in a wide kadai or heavy-bottomed pan over medium flame. Once the oil is hot, add mustard seeds and allow them to splutter fully. Next add the urad dal and chana dal and fry for about 30 seconds until they turn light golden. Add the dried red chillies and curry leaves and let them crackle for a few seconds.

Add the crushed garlic cloves to the pan and sauté on medium flame for one minute until the raw smell of garlic disappears and it turns slightly golden. Now add the slit green chillies and finely chopped onions. Sauté the onions with a little salt for 4 to 5 minutes on medium heat until they become soft, translucent, and just beginning to turn golden at the edges.

Add the finely chopped tomatoes to the pan along with turmeric powder and red chilli powder. Mix everything well and cook on medium flame for 3 to 4 minutes, stirring occasionally, until the tomatoes turn completely soft and the oil begins to separate from the masala. The mixture should look slightly thick and well combined at this stage.

Add the chopped amaranth greens (keerai) to the pan and mix well with the onion tomato masala. Sprinkle a pinch of salt and stir to combine. Cook the greens on medium heat for 3 to 4 minutes, stirring frequently, until they wilt completely and cook down. The greens will reduce significantly in volume. Do not overcook them to preserve their vibrant green colour and nutrients.

Add the mashed cooked toor dal to the wilted keerai mixture in the pan. Mix everything together thoroughly and cook for 2 minutes on low flame so that the dal and keerai blend beautifully. Taste at this stage and adjust salt and spice levels according to your preference. The mixture should look creamy and well combined.

Add the cooled cooked rice to the keerai dal mixture in the pan. Gently fold and mix everything together using a flat ladle or spatula, taking care not to break or mash the rice grains. Mix until the rice is evenly coated with the green keerai dal mixture and every grain is well seasoned. Check the salt one final time and adjust if needed.

Drizzle one tablespoon of ghee over the Keerai Paruppu Saadham and gently fold it in. The ghee adds a beautiful rich aroma and enhances the overall flavour significantly. Turn off the flame and cover the pan for two minutes to allow all the flavours to meld together beautifully. Serve hot with crispy appalam, a side of pickle, or cool raita.