Rich in fiber and greens, Keerai Molagootal/ Keerai Kootu blends the familiar flavour of urad dal with spinach to give you a balanced and healthy monsoon meal. Watch and learn this delectable Spinach & Dal Curry by Geetha.
Wash greens/keerai 2-3 times, drain the water, chop it finely and keep it ready.
Heat a tsp of oil, saute urad dal and red chilies. When dal turns golden brown, turn off the heat. Once it cools, grind it with grated coconut and cumin seeds to a smooth paste.
Pressure cook tur dal with a pinch of turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well. Cook greens/keerai uncovered with little water.
Then mash it well with a ladle or potato masher.
Now we have cooked greens, cooked dal and the coconut paste ready.
Now add the cooked dal, coconut paste and needed water to the cooked greens. Simmer and cook for 3-4 minutes. Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal and red chilies. When dal turns golden brown, add the seasoning to the keerai.
Keerai molagootal is ready. Serve it with hot steamed rice and any thogayal.