Keerai Molagootal Recipe | Spinach Lentil Curry Recipe
Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai.
Servings: 5 people
Calories: 122kcal
Ingredients
- 4 Cups * Spinach Tightly Packed
- ½ Cup Toor Dal (Pigeon pea)
- ¼ teaspoon Turmeric Powder
- Salt As Needed
* 1 Cup - 250ml
For Grinding
- 1 teaspoon Oil
- 2 tablespoon Urad Dal
- 2 Red Chili
- ¼ Cup Grated Coconut
- 1 teaspoon Cumin Seeds
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 2 teaspoon Split Urad Dal
- 1 Red Chili
Instructions
- Wash the spinach leaves thoroughly. Chop the leaves and keep it aside
- Pressure cook dal and mash it nicely and set it aside
- In a pan, add oil. Add urad dal, red chili and fry till the dal turns golden brown
- Take these fried ingredients in a mixer jar along with grated coconut and cumin seeds and grind it to a paste
- In a sauce pan, take the chopped spinach. Add turmeric powder and ½ cup water and cook the spinach till soft
- Once cooked, mash the spinach with back of ladle or potato masher. Add salt and stir well
- Add mashed dal along with ground coconut-spice paste and stir well. Allow it to boil for a minute and switch off the flame
- In another pan, add oil. Add mustard seeds and allow it to sputter. Then, add split urad dal and red chili and saute till the dal turns golden brown color. Switch off the flame and add the seasoning to the Keerai Molagootal
- The yummy Keerai Molagootal is now ready to serve!
Video
Notes
- We can also make Mixed veggie Molagootal
- Always for any spinach recipe, try to add less salt than usual because spinach will taste more salty
- Always cook spinach in open pan without closing a lid
- Use Coconut oil to temper.
Nutrition
Calories: 122kcal | Carbohydrates: 15.6g | Protein: 7.5g | Fat: 4.6g | Fiber: 7.1g | Sugar: 1.1g