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    You are in: Home / Recipes / Keerai Mologutal (South Indian Spinach-Lentil Stew) Recipe
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    Keerai Mologutal (South Indian Spinach-Lentil Stew)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Anu's Note:

    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!

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    Serves: 4



    Units: US | Metric


    1. 1
      Make sure that you don't dry the spinach after washing.
    2. 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. 3
      Set aside to cool.
    4. 4
      Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
    5. 5
      Do not drain.
    6. 6
      Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
    7. 7
      Remove from the blender and set aside.
    8. 8
      In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
    9. 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. 10
      Remove from the flame and set aside.
    11. 11
      While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
    12. 12
      When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
    13. 13
      Stir, and serve hot, over plained steamed rice.

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    Ratings & Reviews:

    • on June 06, 2002


      I had this for lunch, absolutely good! Had it over hot white rice wit some dahi boondhi on the side, yummy:) My mom did think it was soup:) For myself, I kept aside a bowl of this to which I did not add the seasoning ingredients. I still loved it. For mom and dad, I did add the seasoning ingredients, but, I couldn't add the black urad dal as I didnt have it on hand. Yet,it was lovely, thank you! Note: I licked my fingers clean while making the coconut paste:)

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    • on May 02, 2005


      Anu, I thought this was really good. I love spinach and it goes so well with lentils, and the coconut was a really nice accent. I did find this to be somewhat bland, thus I added fresh ginger, garlic, more cumin, and some ground coriander which I sauteed in oil before adding. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Keerai Mologutal (South Indian Spinach-Lentil Stew)

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.3
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 6.6 g
    Cholesterol 0.0 mg
    Sodium 660.7 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 11.4 g
    Sugars 2.0 g
    Protein 9.9 g

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