Keerai Molagootal | Spinach in Lentil based Gravy

The goodness of Spinach is a universal known fact. Thanks to Popeye, as a child I used to gulp this veggie...but now with the power of knowledge as to its nutritive value, its with joy that I relish any preparation made with Spinach!

Keerai Molagootal is a traditional Palakkad cuisine and Amma makes it just the way her Amma used to make! Some like to make a puree of the spinach and then incorporate it in the Molagootal, but we prefer the spinach which is finely chopped and the same can be seen as delicate green pieces swimming beautifully in the Molagootal. This is very delicious and is normally enjoyed with any Rasam mixed with Steamed Rice. 

INGREDIENTS

300 gm Keerai | Palak | Spinach - a medium sized bunch
1/2 tsp Haldi | Turmeric Powder

4 tblsp Toor Dal, pressure cooked

1 tsp Oil

To taste Salt
For Masala
2 tblsp Fresh Coconut, grated
1/2 tsp Jeera | Cumin Seeds
1 tsp Urad Dal
1/2 tsp Rice Flour
1 Sukhi Lal Mirch | Dried Red Chilli, dry roasted

For Tempering

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal

1 Sukhi Lal Mirch | Dried Red Chilli

1 tsp Oil

METHOD

• Wash and dry Palak well. Normally we soak Palak, after first wash, in salted water for about 30 minutes. Then rinse it well with fresh water and dry.
• Finely chop Palak.
• Add very little water in a vessel. Mix haldi and add chopped Palak and cook for 2 minutes. Switch off the gas and keep cooked Palak aside. Do not cover vessel with lid, else the colour of Palak will change.
• For Masala
• Grind to a fine paste all the ingredients mentioned under for masala. Add very little water while grinding. Keep aside.
• In the cooked palak, mix cooked toor dal and Masala paste. Mix well. Add enough water to make it into a pouring consistency.
• Place the vessel on medium flame and let Keerai Molagootal come to a boil. Stir occasionally to ensure the Masala does not get stuck to the bottom of the vessel.
• Once Molagootal has come to a boil, switch off the gas.
• Prepare a tempering by heating oil in a small kadhai. When oil is hot add, rai, urad dal and red chilli. As the rai crackles, pour the tempering on top of Keerai Molagootal.
• Serve hot.

We had Keerai Molagootal along with Pineapple Rasam and Steamed Rice...a perfectly balanced meal!

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.