Keerai Molagootal//Side Dish With Spinach
How to do Molagootal a mildly spiced dish made of a combination of vegetables, lentils and coconut.
Equipment
- 1 Pressure Cooker
- 1 pan
- Mixer
Ingredients
- 3 cups Spinach
- 3 tbsp Tuvar Dal
- 1/2 cup Water
- 1/4 tsp Turmeric Powder
- 1/4 cup Grated Coconut
- 1 tsp White Urad Dal
- 2 no's Dried Red Chilies
- 1/4 tsp Black Pepper
- 1/2 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- Salt to taste
- 2 tbsp Coconut Oil
Instructions
- Pressure cook the dal in Instant pot or Pressure Cooker.
- Clean and wash the Spinach very well. Chop it roughly. Boil the spinach in very little water for about 3 minutes. Allow to cool. (Run the cooked spinach in a mixer for just a few seconds - optional). Transfer the ground spinach into a vessel.
- In a small pan, heat a tsp of oil fry the urad dal and red chilly till dal turns light brown. Grind this along with coconut and cumin seeds into a paste using little water.
- Mash the dal well. Add the ground coconut paste to the dal. Add salt to taste. Bring this mixture to boil for 2 minutes stirring constantly.
- Then add the ground Spinach. Check the consistency. Molagootal is neither very thick nor thin. .
- Heat a tsp of coconut oil, add mustard seeds. Once it starts spluttering add it to the molagootal.
- Keerai molagootal is ready to serve.