Keerai (Spinach) Molagootal

Spinach and dal are vital sources of protein. Spinach is also a rich source of vitamins A, B, C, E, K, carotenes, folate, manganese, calcium, iron, iodine, magnesium, phosphorus, potassium, sodium and amino acids. Its alkaline properties help in regulating the body pH. Keerai molagootal is a kerala cusinie.

Preparation Time: 30 mins

Ingredients:
Spinach: 1 lb (about 500 grams)
Moong dal (or toor dal): 1 cup
Chillie powder: 1/2 tsp
Mustard seeds: 1 tsp
Urad dal: 1 tsp
Curry leaves: 4-5 leaves
Oil: 1/2 tsp
salt to taste

To grind
Grated coconut: ½ cup
Cumin seeds: 1 tsp

Method:
Wash and cook the cut spinach with chillie powder and salt.
Cook the dal and keep aside
Grind the cumin seeds and coconut.
Pour cooked spinach and the ground mixture into a deep pan and boil for about 2 minutes
Add dal to this and boil for 2 mins.
Heat 1/2 tsp of oil and add mustard seeds
Once the mustard seeds splutter, add the urud dal and wait till it turns brown
Add the curry leaves and pour this into the cooked spinach/dal mixture
Keerai moolagootal is ready and can be served with rice or roti