Keerai Mulagootal ( Spinach with Dal and Coconut)

by deeparah

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Exclusive to the tamilians living in palakkad district of kerala, this dish incorporates the coconut based cooking of kerala with the usual sambhar of tamilnadu to create a very tasty recipe.

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Keerai Mulagootal ( Spinach with Dal and Coconut) recipe - How to make Keerai Mulagootal ( Spinach with Dal and Coconut)

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Celebration Dals

Preparation Time: 30 mins Cooking Time: 1 hrs Total Time: 901 hours 30 minutes 4Makes 4 serving
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Ingredients

1 cup chopped spinach (palak)
1/2 cup toovar (arhar) dal
1 cup freshly grated coconut
salt to taste
a pinch of turmeric powder (haldi)
1 whole dry kashmiri red chilli
1 tsp cumin seeds (jeera)
1 tbsp urad dal (split black lentils)
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)

Method

Steam the leaves in the a cooker for 5 minutes with 1 tsp of salt or microwave on high for 4 mintues.
Combine the spinach and dal in a pressure cooker and pressure cook for 2 to 3 whistles or till it is cooked.
Heat the oil in a deep pan, add chilli and urad dal and saute for few seconds.
Cool and combine with cumin seeds and coconut and blend in a mixer till smooth, using little water if required.
Add the spinach and dal and blend again till smooth.
Heat the oil in a deep pan, add the mustard seeds and urad dal.
When seeds crackle, add prepared paste, salt and little turmeric powder.
Add enough water to get the desired consistency and bring to a boil.
Serve hot with rice.