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.