Keerai Molagootal (Spinach lentil curry)

Name: Keerai Molagootal (Spinach lentil curry)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 1 bunch spinach, amaranth greens (or any big-leaf leafy vegetable); 1 pot water, boiled; 1 cup Arhar dal, cooked; 1/2 tsp Haldi; 1 tsp Salt, or as per taste; 1/2 cup fresh coconut, grated; 4 green chillies, medium spicy; 1 tsp jeera (cumin); 2 tbsp Water; 1 tbsp oil; 1 tsp black mustard seeds; 1 tsp urad dal split; 1 dried red chilli; Pinch hing

13 steps

Prep:30minCook:15min

A popular curry from Palakkad, a city in Kerala, a southern Indian state. It is typically eaten with boiled rice and vendakkai kichadi (fried okra in yogurt).

Updated at: Thu, 17 Aug 2023 04:48:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories250.1 kcal (13%)

Total Fat15.4 g (22%)

Carbs24.8 g (10%)

Sugars5 g (6%)

Protein8.6 g (17%)

Sodium694.9 mg (35%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Thoroughly wash and stem spinach leaves.

spinach1 bunch

Step 2

Bring a pot of water to boil, immerse the spinach leaves, and cook for 3-4 mins on medium flame. Switch off the flame, and after a few more minutes, drain the water and let the boiled spinach cool.

water1 pot

Step 3

In a blender, add the boiled spinach and 1 tbsp water, and grind to a course paste. Keep aside.

spinach1 bunch

Step 4

In a blender, grind coconut, green chillies, and jeera to a fine paste.

Step 5

Add the spinach paste to the coconut paste and mix well in a bowl.

Step 6

Cook arhar dal (1:2 ratio for dal:water) in a pressure cooker with 4 whistles.

Arhar dal1 cup

Step 7

After the cooker cools down, whisk the dal to a fine consistency.

Step 8

In a pan, add the cooked and mashed dal, coconut paste, and spinach paste. Add haldi and salt. Adjust water according to the desired consistency.

haldi½ tsp

Step 9

Bring to boil, and let it cook for 5 mins on a medium flame.

For seasoning

Step 10

In a pan, add oil, black mustard seeds, hing, urad dal, and dried red chillies (in that order)

oil1 Tbsp

black mustard seeds1 tsp

urad1 tsp

dried red chilli1

Hing

Step 11

After the mustard crackles and the urad dal turns golden brown, pour the seasoning into the molagootal and cover the vessel with a plate to prevent the aroma from escaping.

Step 12