Manathakkali Keerai Dal Recipe – Authentic South Indian Greens & Lentils

Last Updated on 2 months by Neha Deshmukh

Manathakkali Keerai Dal Recipe – Authentic South Indian Greens & Lentils

Introduction

There’s something so comforting about a warm bowl of dal, isn’t there? Especially when it’s packed with nutritious greens! This Manathakkali Keerai Dal is a family favourite – a simple, flavourful dish that’s been passed down through generations. I first made this when I was trying to incorporate more leafy greens into our diet, and it quickly became a regular on our dinner table. It’s a beautiful blend of earthy lentils and slightly bitter, wonderfully healthy Manathakkali Keerai (black nightshade). Trust me, it’s a hug in a bowl!

Why You’ll Love This Recipe

This Manathakkali Keerai Dal isn’t just delicious; it’s good for you too! It’s a fantastic way to get your daily dose of vitamins and minerals. Plus, it’s relatively quick to make – perfect for a weeknight meal. It’s easy to customize to your spice preference, and it pairs beautifully with rice, roti, or even a simple side of yogurt.

Ingredients

Here’s what you’ll need to make this comforting dal:

• 1 medium bunch Manathakkali Keerai (Black Nightshade)
• 1/3 cup Tur Dal (Split Pigeon Peas) – about 150g
• A pinch of Turmeric Powder (Haldi) – about 1/4 tsp
• 1 big Onion, finely chopped
• 1 Green Chilli, slit or chopped (adjust to your spice level)
• 1/2 inch piece of Ginger, finely chopped
• 4-5 cloves Garlic, finely chopped
• 1 Tomato, finely chopped
• 1/2 tsp Chilli Powder
• Salt, as required
• 2 tsp Oil
• 1 tsp Mustard Seeds
• 3/4 tsp Urad Dal (Split Black Gram)
• 3/4 tsp Jeera Seeds (Cumin Seeds)
• 1 Red Chilli, broken into pieces
• A pinch of Hing (Asafoetida)

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

• Manathakkali Keerai: This is the star! It has a slightly bitter taste that balances beautifully with the dal. You can usually find it at Indian grocery stores, or sometimes at farmers’ markets. Look for vibrant green leaves, avoiding any that are wilted or yellowing.
• Tur Dal: I prefer Tur Dal for this recipe because of its mild flavour and quick cooking time. You can experiment with other dals like Masoor Dal (red lentils) or Moong Dal (yellow split lentils) if you prefer, but the cooking time might vary.
• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavour that’s essential in South Indian cooking. A little goes a long way – it has a potent aroma, but it mellows out beautifully when cooked. If you’re sensitive to the smell, sauté it in oil for a bit longer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pick and wash the Manathakkali Keerai leaves really thoroughly. They can sometimes have little bits of stem attached, so take your time. Once washed, chop them finely and set aside.
2. Rinse the Tur Dal well. Then, in a pressure cooker, combine the dal with turmeric powder and enough water (about 1.5 cups) to cover it. Pressure cook for 3-4 whistles, or until the dal is soft and easily mashed. Once cooled, gently mash the dal and keep it ready.
3. Now, let’s start the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready to release their flavour.
4. Add the urad dal, jeera seeds, red chilli, and hing to the pan. Sauté for about 30 seconds, until the urad dal turns golden brown.
5. Add the chopped onion and sauté until it turns golden brown and softened – this takes about 5-7 minutes. Patience is key here; well-sautéed onions are the foundation of flavour!
6. Throw in the chopped ginger, garlic, and green chilli. Cook for another 2 minutes, until fragrant.
7. Add the chopped tomato and chilli powder. Cook until the tomatoes soften and become mushy, about 5 minutes.
8. Now, it’s time to bring everything together! Add the cooked and mashed dal, the chopped Manathakkali Keerai, and salt to the pan.
9. Simmer for about 5 minutes, allowing the flavours to meld together. Add a little water if the dal seems too thick.
10. Serve hot with rice or roti. A dollop of ghee on top is always a good idea!

Expert Tips

• Don’t overcook the Manathakkali Keerai. You want it to retain some texture.
• Adjust the amount of green chilli and chilli powder to suit your spice preference.
• For a smoother dal, you can blend a portion of it before adding the greens.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavour, reduce or omit the green chilli and chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: In Tamil Nadu, they often add a squeeze of lemon juice at the end. In Kerala, coconut milk is sometimes added for extra richness.
• Festival Adaptations: This dal is a simple yet satisfying addition to a festive meal like Pongal or Onam.

Serving Suggestions

This Manathakkali Keerai Dal is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Whole wheat roti or paratha
• A side of yogurt or raita
• A simple vegetable stir-fry

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

What is Manathakkali Keerai and where can I find it?

Manathakkali Keerai, also known as black nightshade, is a leafy green vegetable commonly used in South Indian cuisine. You can find it at Indian grocery stores or sometimes at farmers’ markets.

Can I use a different type of dal instead of Tur Dal?

Yes, you can! Masoor Dal (red lentils) or Moong Dal (yellow split lentils) are good substitutes, but the cooking time might vary.

How can I adjust the spice level of this dal?

Reduce or omit the green chilli and chilli powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.

What are the health benefits of Manathakkali Keerai?

Manathakkali Keerai is packed with vitamins, minerals, and antioxidants. It’s known for its medicinal properties and is believed to be good for digestion and overall health.

Can this dal be made in an Instant Pot?

Absolutely! You can pressure cook the dal in the Instant Pot for about 15-20 minutes, followed by a natural pressure release.

How do I store leftover Manathakkali Keerai Dal?

Store it in an airtight container in the refrigerator for up to 3 days.

Is Hing/Asafoetida essential for the flavour of this dal?

While you can make it without Hing, it really does add a unique and essential flavour. It’s worth seeking out!