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. This keerai molagootal is a slight variation from the keerai kootu as we are using thoor dal instead of moong dal and also for coconut paste, instead of grinding only coconut, red chili and cumin as we normally do, we need to fry urad dal as an additional ingredient which not only adds the flavor but also makes the coconut paste thicker making with Keerai Molagootal thicker in consistency.
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.
- 4 Cups * Spinach (Tightly Packed)
- 1/2 Cup Toor Dal
- 1/4 tsp Turmeric Powder
- Salt (As Needed)
* 1 Cup – 250ml
For Grinding
- 1 tsp Oil
- 2 tbsp Urad Dal
- 2 Red Chili
- 1/4 Cup Grated Coconut
- 1 tsp Cumin Seeds
For Tempering
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Split Urad Dal
- 1 Red Chili
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Wash the spinach leaves thoroughly. Chop the leaves and keep it aside
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Pressure cook dal and mash it nicely and set it aside
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In a pan, add oil. Add urad dal, red chili and fry till the dal turns golden brown
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Take these fried ingredients in a mixer jar along with grated coconut and cumin seeds and grind it to a paste
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In a sauce pan, take the chopped spinach. Add turmeric powder and 1/2 cup water and cook the spinach till soft
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Once cooked, mash the spinach with back of ladle or potato masher. Add salt and stir well
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Add mashed dal along with ground coconut-spice paste and stir well. Allow it to boil for a minute and switch off the flame
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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
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The yummy Keerai Molagootal is now ready to serve!
- 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.
Method:
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- 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 1/2 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!
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| Keerai Molagootal Recipe | Spinach Lentil Curry Recipe |
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