Keerai Mologutal South Indian Spinach Lentil Stew Recipes
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!
Provided by Anu_N
Categories Stew
Time 50m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 215.4, Fat 11.2, SaturatedFat 6.6, Sodium 660.7, Carbohydrate 21.6, Fiber 11.5, Sugar 2, Protein 10
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