Keerai Mologootal - Spinach Dal (Kerala)

Vimala Jayaraman

One of our favorites and it is on Ramesh's request list every visit. This Dal is usually accompanied by Vendakai or Lal Petha Pachadi (Okra or Red Pumpkin Relish.

1. Wash, cut and boil ( 2-3 minutes) about 250gms of Spinach along with a pinch of turmeric powder. Drain and mash roughly with a ladle or blend in a mixer for less than half a minute.

2. Boil (pressure cook) 100gms of Toor (Arhar) Dal. Mash well and set aside.

3. In a kadhai add a little oil and lightly fry two small dried red chillies, one tsp of udad dal and one tsp of jeera.

4. Grind 1 1/2 tbl spns of coconut, 1/2 a tsp of raw rice (gives the dal some thickness) along with the red chillies, udad dal and jeera.

5. Mix this with the roughly ground Spinach and boil for half a minute. Add salt to taste.

6. Make a tadka of 1/2 a tsp of mustard seeds and 1/2 a tsp of udad daal and add to the Spinach dal. Put some fresh curry leaves at the end.

7. Serve with rice and a pachadi.