Keerai Molagootal

Keerai Molagootal is a traditional South Indian dish that combines spinach (keerai) and lentils (toor dal) with coconut and mild spices. Here’s a recipe you can try:

Ingredients of Keerai Molagootal

• 1 cup chopped spinach (keerai)
• 1/2 cup toor dal (split pigeon peas)
• 1/2 cup grated coconut
• 3-4 green chillies, chopped
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• A few curry leaves
• 2 dried red chillies

How to Make Keerai Molagootal

1. Wash the toor dal and cook it in a pressure cooker with 2 cups of water and a pinch of turmeric powder until soft and mushy.
2. In a separate pan, cook the chopped spinach with a little water until wilted.
3. Grind together the grated coconut, green chillies, and cumin seeds into a coarse paste.
4. Add the ground coconut paste to the cooked spinach and mix well.
5. Add the cooked toor dal to the spinach-coconut mixture and mix well. Add salt to taste.
6. Simmer the mixture on low heat for 5-10 minutes, stirring occasionally.
7. In a separate pan, heat the coconut oil and add the mustard seeds. When they start to splutter, add the dried red chillies and curry leaves.
8. Pour this tempering over the spinach-toor dal mixture and mix well.
9. Serve hot with rice or chapati.

Enjoy your delicious and nutritious Keerai Molagootal!