Keerai Mulagootal / Spinach and Dal Curry



Spinach / Amaranth / Keerai – 1 bunch chopped

Toor dal – 1/2 cup

Turmeric powder – 1/4 tsp

Water – 2 cups

Salt – to taste

For Grinding

Grated coconut – 1/2 cup

Turmeric powder – 1/4 tsp

Dry red chillies – 4

Cumin seeds – 1/4 tsp

For Tempering

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Urad dal / Black gram dal – 1 tsp

Garlic – 1 tsp chopped

Dry red chillies – 2 broken

Curry leaves – 1 spirg



Pressure cook spinach along with the mentioned ingredients for 5 minutes on a low flame, after the first whistle.  Let it cool.  Grind coconut along with the other ingredients to a coarse paste.  Add this paste to the cooked dal mixture.  Bring it to a boil and switch off the flame.  Heat oil in a small pan and splutter mustard seeds.  Add all other ingredients and switch off the flame.  Pour it over the ‘Keerai Mulagootal’ and mix well.  Serve delicious and nutritious ‘Keerai Mulagootal / Spinach and Dal Curry’  with steamed rice or rotis.  Cheers!

1 Comment
  1. Fingerlicking dal curry, wow can have happily with rice and papads.