Keerai Molagootal
TamBrahm style spinach, lentil and coconut curry
Ingredients
- 1 big bunch spinach / palak about 200g / 4 cups
- ½ cup toor dal
- ¼ tsp turmeric powder
- Salt to taste
To grind
- ½ tsp oil
- 2 dry red chillies
- 2 tsp urad dal
- ½ tsp cumin seeds
- ½ cup grated coconut
To temper
- 1 tsp oil
- 1 tsp mustard seeds
- ½ tsp split urad dal
- 2 dry red chillies
- Few curry leaves
Instructions
- Wash the spinach leaves well and let it rest in the colander for few minutes to drain. Then finely chop the leaves.
- Pressure cook the toor dal with 1 cup water and a pinch of turmeric powder for 3 whistles. Mash the dal and set aside.
- In a small pan, heat ½ tsp oil and add red chillies and urad dal. Fry till dal turns golden. Once it cools, grind with jeera and coconut to a smooth paste adding little water.
- In a vessel add the spinach, turmeric powder and about 1 cup water. Cook the spinach uncovered over medium-low heat.
- Once spinach is cooked, add ground coconut paste. Cook for 2-3 minutes. Then add mashed dal, salt and mix well. Add water if required. Bring to boil and simmer for 3-4 minutes.
- In a small pan heat oil and add mustard seeds. When it crackles, add urad dal, red chillies and curry leaves. When dal turns golden, pour over the molagootal.
Notes
- I have used palak keerai here, you can also use murungai keerai (drumstick leaves), arai keerai, mulai keerai or paruppu keerai.
- After adding the dal, if its very thick then only add water and adjust the consistency.