Spinach with Lentils/ Keerai Molagootal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Oil – 4 tsp
  • Mustard – 1 tsp
  • Curry leaves - 5
  • Spinach – 3 cups, firmly packed
  • Moong Dal (split green gram) – ½ cup
  • Turmeric powder – a pinch
  • Water – 3 cups
  • Ghee – 1 tbsp
  • Salt – 1.5 tbsp To blend:
  • Coconut – 4 tbsp, (fresh blended coconut or dessicated coconut)
  • Urad dal – 1 tbsp
  • Red chili – 5
  • Cumin Seeds – 2 tsp
Instructions
  1. Pressure cook moong dal with 2 cups with a pinch of turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well.
  2. In a wide pan, add 1 tsp of oil in medium flame, sauté the cumin seeds, red chilli, urad dal and when it is sautéed for few seconds, now add the coconut and sauté till they are light golden brown. Switch off and blend them without water.
  3. In the same pan, add 1 tbsp of oil in medium flame, add the mustard seeds and wait till it crackles, and then add the curry leaves and sauté well. Now add the blended coconut paste and sauté nicely for few seconds. But make sure you don’t burn them.
  4. Add the washed spinach and cooked dal, sauté them for a minute till they blend into the coconut paste well.
  5. Add 1 cup of water to this and add salt, mix well and close the pan with a lid and keep in medium to low flame. Let the flavor get into spinach and dal well.
  6. After 5 -6 minutes, open the lid, it should be in a consistency not watery and not dry.
  7. Top it a tbsp of ghee(Indian clarified butter)/ butter.
Notes
1. Add more red chillies if you want to make it more spicy.
2. You can use any kind of lentils.
Recipe by Relish The Bite at https://www.relishthebite.com/spinach-with-lentils-keerai-molagootal/