Keerai Molagootal is a delicious South Indian dish made with a combination of greens (keerai) and lentils (dal), cooked in a coconut-based gravy. It is typically served with steamed rice or as an accompaniment to roti or dosa. Here's a recipe to prepare Keerai Molagootal:
Ingredients:
2 cups mixed greens (spinach, amaranth, or any other leafy greens), washed and chopped
1/2 cup toor dal (split pigeon peas)
1/2 teaspoon turmeric powder
Salt to taste
For the coconut paste:
1/2 cup grated coconut
1 teaspoon cumin seeds
2-3 green chilies
2 tablespoons cooked toor dal (from the above ingredients)
For tempering:
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 dried red chili
A few curry leaves
Instructions:
Wash the toor dal (split pigeon peas) and pressure cook it with enough water, turmeric powder, and salt until it is soft and mushy.
In a separate pan, blanch the chopped greens in boiling water for a few minutes until they wilt. Drain and set aside.
In a blender, grind the grated coconut, cumin seeds, green chilies, and 2 tablespoons of cooked toor dal into a smooth paste. Set aside.
In a large pan, combine the cooked toor dal and the blanched greens. Mix well and bring it to a gentle boil.
Add the ground coconut paste to the pan and mix well. Simmer the mixture for 5-10 minutes, allowing the flavors to blend together.
Adjust the consistency by adding water if needed. Molagootal is typically thicker than sambar but thinner than a dry curry.
In a small pan, heat coconut oil for tempering. Add mustard seeds and let them splutter. Add urad dal, dried red chili, and curry leaves. Fry until the dal turns golden brown.
Pour the tempering over the molagootal and mix well.
Remove from heat and serve the Keerai Molagootal hot with steamed rice or as a side dish with roti or dosa.
Enjoy the nutritious and flavorful Keerai Molagootal!