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This recipe was introduced by my friend, she said you must definitely try it. I absolutely loved this recipe. When I found it the first time I felt it was a very lengthy process. But I could make it within half hour. This has the goodness of both spinach and coconut along with dal. Do give it a try. This is adapted from Palakkad Chamayal blog.

Keerai_Molagootal

Ingredients:

Spinach : 2 cups packed

Toor Dal : 4 tablespoons

Grated coconut : 3/4 cup

Urad dal : 1 teaspoon

Red Chili :1

Cumin seeds : 1 teaspoons

Mustard Seeds : 1 teaspoon

Oil : 1 teaspoon

Salt : 3/4 teaspoon

Asafoetida : a generous pinch

Method:

  • Pressure cook toor dal for 4 to 5 whistles and leave it for the pressure to subside.
  • Clean spinach and roughly chop. Boil the spinach leaves with very little water for 3 to 4 mins in high. Allow it to cool.
  • Next in a blender make it a fine paste. Set aside.
  • Heat oil in a pan, when hot add cumin seeds, red chili and urad dal. When urad dal turns little brownish, stop and cool down.
  • Now add the above with coconut and grind to a fine paste.
  • Now open the pressure cooker and mash the cooked dal well. Add the coconut paste with urad dal.  Boil for few mins, add salt and mix well.
  • Now add spinach and boil for just 2 mins and stop.(do not over boil)
  • Heat another teaspoon of oil and add mustard seeds, asafoetida. When they splutter, stop and mix with the above.

Tasty molagootal is ready, serve with either rice or roti.

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