Keerai Molagootal
Keerai Molagootal is a classic Palakkad spinach lentil dish made with leafy greens, tur dal and a coconut masala paste.
Ingredients
- 1 large bunch Spinach / Green Amaranthus leaves
- ½ cup Tur Dal
- 1 tsp Coconut Oil
- ½ tsp Mustard seeds
- ½ tsp Split Urad dal
For the Masala
- 1 tbsp Split Urad dal
- 1 tsp Jeera
- 3-4 Red Chillies
- 4-5 Pepper corns
- ½ cup Grated Coconut
Instructions
Cooking the spinach
- Pluck the leaves of the spinach. Wash them thoroughly in water until the water runs clear.
- Place a pot of water on the stove and bring it to a rolling boil. Add the washed spinach to the water and allow it to blanch. You know the spinach is ready when the colour of the spinach darkens and the leaves wilt.
- Remove the leaves with tongs or a slotted spoon and put it in an ice bath or a bowl of cold water immediately. Let it cool.
- Once the spinach is cool, grind to a smooth paste.
Cooking the dal
- Soak Tur dal for 20 minutes (or even over night), wash and place in the pressure cooker with 2 inches of water above the dal.
- Pressure cook for 3-4 whistles. The texture of the dal should be soft and mushy. This will help in blending it well with the dal.
- Once the pressure cooker has cooled, remove from the cooker and give the tur dal a mash and bring it to a mushy texture.
Making the masala
- Place a pan on medium heat. Add red chillies, pepper, jeera, split urad dal and red chillies and toast them until the dal turns brown. This should take 5 minutes.
- Turn off the pan and add the grated coconut. Let it roast in the residual heat.
- Add these ingredients to the mixer jar and grind to a smooth paste with some water.
Making the Keera Molagootal
- Place a large pot or a deep vessel on medium heat. Add a teaspoon on coconut oil and to that add mustard seeds and split urad dal.
- Once the mustard seeds stop sputtering, add the coconut masala along with some water. Let this simmer for a few minutes - 4-5 minutes; until the raw smell of the masala goes away.
- Add the cooked dal and the pureed spinach to this along with ½ tsp of salt and mix well. Do a taste test and ensure the salt levels are ok.
- Let the Molagootal come to a slow boil. Turn off the heat.
- Serve Keerai Molagootal with Puli Inji and Pappadam.