keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu

Ingredients

for pressure cooking:

• ½ cup moong dal
• ¼ tsp turmeric
• 1 tsp oil
• 1½ cup water

for masala paste:

• ½ cup coconut
• 1 tbsp cumin / jeera
• ½ tsp pepper
• 3 dried red chilli
• ¼ cup water

for kootu:

• 3 cup palak / spinach, chopped
• ¼ tsp turmeric
• 1 tsp salt
• 3 clove garlic, crushed (optional)
• 3 cup water

for tempering:

• 2 tsp coconut oil
• 1 tsp mustard
• 1 tsp urad dal
• pinch hing / asafoetida
• 1 dried red chilli, broken

Steps

1. Put ½ cup moong dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water into a pressure cooker.
2. Cook the dal under pressure for 2 whistles, or until it is completely cooked.
3. For the masala paste, put together ½ cup coconut, 1 tbsp cumin, ½ tsp pepper and 3 dried red chilli.
4. Blend smooth with ¼ cup water, then set the paste aside.
5. Put 3 cup palak, ¼ tsp turmeric, 1 tsp salt and 3 clove garlic in a large kadai.
6. Cover and boil for 5 minutes with 3 cup water added.
7. Mix the prepared coconut masala paste in thoroughly.
8. Continue boiling for 3 minutes, or until no raw coconut flavor remains.
9. Mix in the cooked moong dal thoroughly.
10. Add water if needed to adjust consistency.
11. Keep at a simmer for 5 minutes or until the flavors are well absorbed.
12. Heat 2 tsp coconut oil for the tempering and splutter 1 tsp mustard, 1 tsp urad dal, a pinch of hing and 1 dried red chilli in it.
13. Pour this tempering over the kootu and mix thoroughly.
14. Enjoy hot steamed rice paired with the keerai kootu.