Keerai Molagootal / Keerai Kootu
Keerai Molagootal Recipe, Keerai Molagootal, Spinach Molagootal Recipe. Easy and traditional recipe for South Indian Keerai molagootal / Keerai Kootu. Recipe for spinach and lentil stew. Vegan and gluten free recipe. Usually served with rice.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Cups Spinach
- 1/2 cup Toor dal
- 1/4 teaspoon turmeric powder
- 2 teaspoon Coconut Oil
- 2 tablespoon Urad dal
- 1 teaspoon Cumin seeds
- 2 teaspoon Peppercorn
- 1/2 cup fresh shredded Coconut
- 1 teaspoon Coconut Oil
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Asafoetida
- 1 sprig Curry leaves
- 1 teaspoon Salt
Instructions
- 1
Boil about 2 cups of spinach in 1 cup of water for 2-3 minutes in medium flame. Remove off heat. Grind the cooked spinach to a coarse paste. Set aside.
- 2
Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Mash the lentils. Set aside.
- 3
Take a pan / kadai and heat 2 teaspoons of oil in it. Add in the urad dal, cumin seeds and pepper. Saute in very low flame until the urad dal is nice and brown. Getting the urad dal nice and brown is the key. It should smell nutty when the dal turns brown. Add in half a cup of shredded coconut. Briefly saute everything to combine. Remove off heat. Add enough water to the mixture and grind to a smooth paste. Set aside.
- 4
The Final Tempering: Take a deep pan and add a teaspoon of oil. When the oil is hot, add in the mustard seeds, curry leaves, asafoetida and the turmeric. Let the mustard seeds splutter.
- 5
Add in the spinach paste, coconut mixture paste and the cooked toor dal. Add in the salt. Let it simmer for 3-4 minutes. Remove off heat.