Monday, June 22, 2009

Keera Molagootal – Flavorful Spinach/Mixed Greens and Lentil Soup

Ingredients: Wish You a Happy Vishu

10-16 oz bag spinach or mixed greens (keera)
¾ cup Toor dal

1 ½ cup water
1 tspn turmeric

1 pinch asofotedia (ing) (optional)

1/2 tsp salt

¼-1/2 cup grated coconut (per taste)
1 tbspn (or more) oil
¼ tsp mustard seeds

2 tsp urad dal

1 dried red chilli, broken
½ tsp cumin powder
salt to taste


Photo right: Krishna Kumar
In the photo, the dish being prepared in this post is the green pastey side dish. The other dishes are a potato stew (isthu) to the right of the keera molagootal, chapati, the flat bread on the plate, and yogurt soup/curry (mor kozhumbu) in the small bowl.


Method:

Step 1:

Drop greens in boiling water. Wilt greens. Drain and cool.


Step 2:

While spinach is cooling, place dhal, water, turmeric, asofotedia and salt in a pressure cooker. Pressure cook it for three whistles.


Step 3:

Put 1 tbspn oil in a pan, heat pan. Add mustard seeds, urad dhal, and red chili. Fry until mustard seeds pop. Add cooked dhal and fry it until it turns color (pinkish). Cool dhal.


Step 4:

Place spinach, dhal, grated coconut all in a blender and blend into a paste.


Step 5:

Rewarm and eat with rice or chapati.

Could be eaten like a curry or a thick, eccentric soup!


Adapted from: Ammupatti's recipe found at her blog.


Original Post- 21st Post on Alaivani


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2 comments:

Nithya said...

Nice dish. :)

First time to your blog and you have loads to read on.. Sure will be here often. Keep it going.

Do take a look at my blogs when you find time.

Jennifer said...

Thanks Nithya, will do!