Keerai Mologutal (South Indian Spinach-Lentil Stew)

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!

• Ready In: 50 mins
• Serves: 4
• Yields: 4 cups

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.