Keerai kootu - Spinach and dal curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/4 cup - moong dal
  • 2 cups - chopped spinach or any variety of greens
  • 1/2 cup - chopped onions
  • 1/2 cup - chopped tomatoes
  • 1 - green chilli
  • 1/4 tsp - turmeric powder
  • 3/4 - red chilli powder and coriander powder or curry powder
  • For Grinding:
  • 3-4 tbsp - shredded coconut
  • 1/2 tsp - fennel seeds
  • For seasoning:
  • 1 tbsp - oil
  • 1/2 tsp - mustard
  • 1/2 tsp - cumin
  • 2 - cloves
  • 1/2 tsp - crushed garlic
  • 1-2 - red chilli
  • 1 string - curry leaves

How to Make Keerai kootu - Spinach and dal curry

  • Pressure cook moong dal for 2 whistles and set side.
  • After pressure drops, remove the lid and add remaining ingredients to the cooked dal.
  • Again pressure cook it for 1 more whistle. Allow it to cool completely.
  • Remove lid, add ground paste to the mixture and cook for 5-7 minutes over a medium heat.
  • Adjust salt to taste.
  • Heat oil in a skillet or kadai, add mustard seeds, allow it to splutter, add remaining ingredients one by one and roast for a few seconds.
  • Add this to the prepared curry, mix, and serve hot with steamed rice.
  • Recipe courtesy: Sara's Yummy Bites

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