Name: Keerai-Spinach Molagoottal - Brahmin Special
Prep time: 30 min
Total time: 30 min
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

Keerai-Spinach Molagoottal - Brahmin Special

Tuvar dal, urad dal, spinach and other spicy ingredients are mixed together

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings 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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Keerai-Spinach Molagoottal – Brahmin Special