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spinach moong dal
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4 from 4 votes

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

easy keerai kootu recipe | spinach moong dal | keerai molagootal | spinach kootu
Course dal
Cuisine tamil
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 Servings
Author HEBBARS KITCHEN

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.