Keerai Mologutal (South Indian Spinach-Lentil Stew) |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
In Tamil, Keerai = spinach. This recipe has been in my family for absolute ages, and is unfailingly on the table at lunch every Sunday... and we'll never get tired of it! :-) This is a very nutritious stew that's perfect over steamed rice. A spicy pickle or condiment is traditionally served along with this. Or, you can just have the stew as a, well, stew or soup! Hope you like this one! Ingredients:
1 bunch fresh spinach, washed,not dried,coarsely chopped |
1 teaspoon salt (or to taste) |
4 cups water |
1/2 cup yellow lentils (tur dal) |
1/8 teaspoon turmeric powder |
1/2 cup shredded coconut |
1 teaspoon cumin |
1/2 red chile |
1/2 cup water |
1 tablespoon vegetable oil |
3/4 teaspoon mustard seeds |
1 teaspoon urad dal (skinned and split black gram) |
Directions:
1. Make sure that you don't dry the spinach after washing.
2. Cook the chopped spinach in a microwavable bowl, covered, in a microwave on HIGH for 5 minutes, with 1 teaspoon salt, stirring thrice.
3. Set aside to cool.
4. Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
5. Do not drain.
6. Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
7. Remove from the blender and set aside.
8. In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
9. Mix the spinach, coconut paste, and cooked lentils (along with its water) together in a large pot and bring it to a boil, stirring occasionally.
10. Remove from the flame and set aside.
11. While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
12. When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
13. Stir, and serve hot, over plained steamed rice.
|
|