Keerai Mologutal (South Indian Spinach-Lentil Stew)

Recipe by Anu_N
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READY IN: 50mins
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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