Today's post is "Keerai Molagootal". Maybe you can call this as "Spinach Lentil Stew" š. This is a very popular distinctive Palakkad (Kerala) dish. It is very mildly spiced made with Spinach and Coconut. You can use any spinach of your choice. I used Palak. In Tamilnadu, we make a very similar version, the only difference being the addition of pepper, we call it as "Poricha Kootu" š .
Let's see how to make this dish.
Ingredients:
Spinach 1 bunch
Tur dal 1/4 cup
Coconut 1/4 cup
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Asafoetida a pinch
Salt to taste
Coconut oil 1 tsp
To roast and grind:
Urad dal 1 tsp
Red chili 2 or 3
To temper:
Mustard seeds 1 tsp
Cumin Seeds 1/2 tsp
Red Chilli 1
Method:
Pressure cook tur dal with a pinch of turmeric powder for 4 whistles.
Add little oil to the pan and roast the ingredients given under "To roast and grind". Grind them along with cumin seeds and coconut into a smooth paste adding little water. Keep it aside.
Wash the spinach and chop them finely. Add the chopped spinach to a vessel. Add 1/2 cup water. Allow it to cook. It usually takes 5 to 7 minutes to cook.
Once the spinach is cooked, add the cooked dal (step 1) to this. Mix well.
Add salt, asafoetida and the ground paste (step 2).
Simmer for 2 minutes and switch off the flame.
Heat oil in a pan. Add mustard seeds, cumin seeds and red chilli. When they splutter add it to the keerai mixture.
Keerai molagootal is ready. You can serve it with hot rice.
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