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Paruppu Keerai Kootu | Purslane leaves dal

Paruppu keerai kootu is a south-indian style dal with whole masoor dal. It is generally served with rice, can also be served with roti/phulkas.
Course Main Course
Cuisine Indian
Keyword How to make Kootu, How to make paruppu keerai kootu, Keerai kootu, Paruppu keerai recipe, Purslane leaves dal
Prep Time 10 minutes
Cook Time 15 minutes
Cooker release time 10 minutes
Total Time 35 minutes
Servings 4


  • 2 bunches paruppu keerai/purslane leaves
  • ½ cup whole masoor dal any other dal can be used
  • 1 no medium sized tomato chopped
  • 4 tbsp freshly grated coconut
  • ½ tsp sambar powder
  • ¼ tsp turmeric powder
  • ½ tsp salt or to taste


  • 2 tsp oil any vegetable oil
  • ¼ tsp mustard seeds
  • 3 nos green chili
  • tsp hing/asafoetida
  • a sprig of curry leaf


  • Clean, Wash and Chop the Greens. I usually do this ahead. It can also be done just before cooking, paruppu keerai/purslae, doesn't take much time for cleaning and chopping.
  • Soak the whole masoor dal in water for 15 minutes. Drain and keep aside until use
  • Heat a pressure cooker with oil for tempering. When the oil is hot, splutter mustard seeds, add green chilies, hing and curry leaves.
  • Next add chopped tomatoes to this sizzling tadka. Add turmeric powder and saute for a minute
  • To this add chopped paruppu keerai/purslane leaves and mix well. Add the drained masoor dal to the keerai.
  • Add 3 cups of water to the keerai. Add sambar powder, freshly grated coconut and salt to this and mix.
  • Close the pressure cooker and pressure cook for 3-4 whistles. Once done, let the pressure release on its own.
  • We prefer our kootu to be semi-gravy, not so thick or thin. If you feel the consistency of the kootu is thin, let it boil for 10 minutes to get to the right consistency.
  • Once done, remove from the stove, serve it along rice or roti.