Low Sodium Palak Keerai

Discover the wholesome goodness of Low Sodium Palak Keerai, a nutrient-packed South Indian dish that’s as flavorful as it is healthy. This vibrant recipe combines tender spinach leaves and creamy toor dal, simmered to perfection with aromatic spices and a touch of freshly grated coconut for added richness. A tempering of garlic, cumin, and mustard seeds in fragrant coconut oil introduces a burst of flavor while keeping sodium levels low. Perfect for a heart-healthy diet, this one-pot dish is easy to prepare in just 45 minutes and makes a comforting accompaniment to steaming bowls of rice. Whether you're looking for a nutritious weeknight meal or a delicious way to incorporate more greens into your routine, Low Sodium Palak Keerai is a must-try recipe for health-conscious food lovers.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams fresh spinach leaves
• 100 grams toor dal (split pigeon peas)
• 500 milliliters water
• 0.5 teaspoons turmeric powder
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 0.5 teaspoons black mustard seeds
• 3 units garlic cloves, minced
• 1 unit green chili, finely chopped
• 1 unit small onion, finely chopped
• 2 tablespoons grated coconut
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Rinse the toor dal thoroughly under cold running water and soak it for about 15 minutes. Drain and set aside.

Step 2

In a large pot, add the soaked toor dal, 250 ml of water, and the turmeric powder. Bring to a boil, then reduce the heat to simmer and cook until the dal is soft and begins to break down, about 20 minutes.

Step 3

Wash the spinach leaves thoroughly. Coarsely chop them and set aside.

Step 4

Once the dal is partially cooked, add the spinach to the pot along with the remaining 250 ml of water. Continue to cook over medium heat until the spinach is completely wilted and the dal is fully cooked, about 10 more minutes.

Step 5

In a small pan, heat the coconut oil over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle until the mustard seeds begin to pop.

Step 6

Add the minced garlic, chopped green chili, and onion to the pan. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.

Step 7

Stir in the grated coconut and sauté for another minute until the coconut is lightly toasted.

Step 8

Pour the tempered mixture over the cooked spinach and dal. Stir well to combine.

Step 9

Season the keerai with freshly ground black pepper and cook for another 2 minutes to allow the flavors to meld.

Step 10

Serve the Low Sodium Palak Keerai hot as a side dish with steamed rice or as part of a larger meal.

Nutrition Facts

Serving size	(1027.0g)

Amount per serving	% Daily Value*
Calories	644.6

Total Fat 21.0g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 283.9mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 25.7g	0%
Total Sugars 8.1g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 461.6mg	0%
Iron 15.6mg	0%
Potassium 3373.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 19.9%

Carbs: 52.4%