keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu

keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu with detailed photo and video recipe. an easy and simple kootu recipe made with moong dal, spinach and coconut masala. the recipe mainly hails from the south indian state of tamilnadu cuisines but is very popular among other states too. the curry or gravy is typically served with hot steamed rice for lunch or dinner, but can also be served with morning breakfast dishes.spinach moong dalkeerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu with step by step photo and video recipe. koootu recipes are generally south indian dal variations which are mainly served with rice. as north indian cuisine has many variations to its dal recipes, even south indian has myriad variations in koootu. one such humongously popular kootu dish is the keerai kootu recipe or also known as spinach moong dal.

i have always been a huge fan of south indian dal variations compared to the north indian style. the main reason could be because i come from south india. and to be honest kootu and its variations is the newest entry into it. the main reason i like kootu is because of the use of coconut masala in it. i personally feel the coconut and dal combination yields a tasty and flavoured dal recipe. in addition, i am a huge fan of moong dal recipes. compared to other lentils i do not find moong dal causing gas problems. hence i always recommend having moong dal recipe whenever possible. further, the addition of spinach with moong dal and coconut makes it an ideal kootu recipe.

keerai kootu recipe

furthermore, i would like to highlight some of my tips, suggestions and variations for a perfect keerai kootu recipe. firstly, it is highly recommended and also traditional to use moong dal for the keerai molagootal. having said that you can use other lentils like masoor dal, toor dal and also channa dal. secondly, i have tried to maintain a medium consistency which is the most preferred one. having said that you can increase or decrease the consistency as per your preference by adding water. lastly, once the dal is rested it would gain the thickness and hence you may need to add water before use.

finally, i request you to check my other detailed dal recipes collection with this recipe post of keerai kootu recipe. it mainly includes variations like, cabbage kootu, dal palak, basale soppu koddel, pesara pappu charu, moong dal carrot salad, moong dal, hesaru bele tove, tomato pappu, dal pakwan, amti. finally, i request you to check my other detailed recipes collection like,

keerai kootu video recipe:

recipe card for spinach moong dal recipe:

spinach moong dal

keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu

4.5 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5 Servings
AUTHOR: Hebbars Kitchen
Course: dal
Cuisine: tamil
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easy keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu

Ingredients

for pressure cooking:

  • ½ cup moong dal
  • ¼ tsp turmeric
  • 1 tsp oil
  • cup water

for masala paste:

  • ½ cup coconut
  • 1 tbsp cumin / jeera
  • ½ tsp pepper
  • 3 dried red chilli
  • ¼ cup water

for kootu:

  • 3 cup palak / spinach, chopped
  • ¼ tsp turmeric
  • 1 tsp salt
  • 3 clove garlic, crushed (optional)
  • 3 cup water

for tempering:

  • 2 tsp coconut oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • pinch hing / asafoetida
  • 1 dried red chilli, broken

Instructions

  • firstly in a pressure cook take ½ cup moong dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
  • pressure cook for 2 whistles or until dal is cooked completely.
  • now prepare the kootu masala paste by taking ½ cup coconut, 1 tbsp cumin, ½ tsp pepper, 3 dried red chilli.
  • blend to smooth paste adding ¼ cup water. keep aside.
  • in a large kadai, take 3 cup palak, ¼ tsp turmeric, 1 tsp salt and 3 clove garlic.
  • cover and boil for 5 minutes adding 3 cup water.
  • now add the prepared coconut masala paste and mix well.
  • boil for 3 minutes or until the raw flavour of coconut is disappeared.
  • now add in cooked moong dal and mix well.
  • adjust the consistency adding water if required.
  • simmer for 5 minutes or until the flavours are absorbed well.
  • prepare the tempering by heating 2 tsp coconut oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli.
  • pour the tempering over kootu and mix well.
  • finally, enjoy keerai kootu with hot steamed rice.
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how to make keerai kootu with step by step photo:

  1. firstly in a pressure cook take ½ cup moong dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
    keerai kootu recipe
  2. pressure cook for 2 whistles or until dal is cooked completely.
    keerai kootu recipe
  3. now prepare the kootu masala paste by taking ½ cup coconut, 1 tbsp cumin, ½ tsp pepper, 3 dried red chilli.
    keerai kootu recipe
  4. blend to smooth paste adding ¼ cup water. keep aside.
    keerai kootu recipe
  5. in a large kadai, take 3 cup palak, ¼ tsp turmeric, 1 tsp salt and 3 clove garlic.
    keerai kootu recipe
  6. cover and boil for 5 minutes adding 3 cup water.
    spinach moong dal
  7. now add the prepared coconut masala paste and mix well.
    spinach moong dal
  8. boil for 3 minutes or until the raw flavour of coconut is disappeared.
    spinach moong dal
  9. now add in cooked moong dal and mix well.
    spinach moong dal
  10. adjust the consistency adding water if required.
    spinach kootu
  11. simmer for 5 minutes or until the flavours are absorbed well.
    spinach kootu
  12. prepare the tempering by heating 2 tsp coconut oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli.
    keerai molagootal
  13. pour the tempering over kootu and mix well.
    keerai molagootal
  14. finally, enjoy keerai kootu with hot steamed rice.
    keerai kootu recipe

notes:

  • firstly, you can add malabar spinach in place of spinach.
  • also, adjust the amount of spice to your choice.
  • additionally, do not over the palak as it looses its nutritional value.
  • finally, keerai kootu recipe tastes great when prepared slightly thick.
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