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–+ servings

Keerai-Spinach Molagoottal - Brahmin Special

Tuvar dal, urad dal, spinach and other spicy ingredients are mixed together
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people

Ingredients
  

  • 2 cups Split pigeon pea Tuvar dal
  • 1 tsp Turmeric powder
  • 4 tsp Urad dal Ulundu parappu
  • 4 nos Red chillies
  • 1 tsp Cumin seeds Jeerakam
  • 3 tsp Salt
  • 2 bunches Spinach Cheera
  • 4 tsp Coconut oil
  • 2 tsp Mustard seeds
  • 1 cup Grated coconut

Instructions
 

  • For preparing keerai/spinach molagoottal - brahmin recipe, first wash tuvar dal and boil it with 3 cups of water in a pressure cooker, adding a pinch of turmeric powder.
  • Fry urad dal and red chillies for few minutes in coconut oil. Add jeerakam and grated coconut to this and fry for a few minutes in low heat. Grind to a fine mixture by adding some water. Keep this aside.
  • Boil spinach in water by adding turmeric powder to the water. After cooling, grind the boiled spinach.
  • Add boiled toovar dal(step 1) to the ground spinach and cook for few minutes.
  • Add the mixture of the second step and cook for a few minutes and add salt.
  • Fry mustard seeds and urad dal in coconut oil and add to the cooked dish.
  • Keerai/spinach molagoottal - brahmin recipe, a tasty as well as nutritious dish, is ready.
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