Keerai Kootu | Moong Dal Spinach Gravy

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Call it Keerai Kootu or spinach gravy or keerai molagootal, this delicious and healthy Moong Dal Spinach Gravy pairs well with rice, and it is an excellent side on your mealtime menu.

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Quick Meal with Kootu:

Keerai Kootu – Moong Dal Spinach Gravy

Ingredients:

• Spinach – 1 lb
• Kosher Salt – 2 tsps
• Ground Black Pepper – ½ tsp
• Tumeric powder – 1/4 tsp
• Moong Dal – 1/4 cup
• Water – 3/4 cup
• To Temper:
• Coconut Oil – 2 tsps
• Mustard seeds – 1 tsp
• Urad Dal – 1 tsp
• Chana Dal – 1 tsp
• Hing – 1/4 tsp
• To Grind:
• Grated Coconut – 1/2 cup
• Cumin Seeds 1 tbsp
• Dried Red Chilies – 2 (I used the Kashmiri Red Chili Variety)
• Water – 3 tbsps

Prep – Work:

• Wash the spinach and drain the water. Chop them roughly.
• Grind the coconut, cumin seeds, and dried red chilies into a smooth paste by adding 3 tbsps of water.
• Wash the moong dal and pressure cook it by adding 3/4 cup of water for up to three whistles. If using Instant Pot, then pressure cook it in manual mode for five minutes and release the pressure after five minutes or naturally.
• Allow the moong dal to cool and mash it roughly.

Steps:

• Head the kadai and add the oil.
• When the oil is hot, add the mustard seeds, urad dal, chana dal, and the hing.

• Allow the mustard seeds to splutter and then add the chopped spinach, salt, turmeric powder, and ground pepper.

• Do not add any water. Mix the spinach and allow it to cook for five minutes stirring every two minutes.

• In less than seven minutes, spinach will wilt and ooze out water. 
• Now add the cooked moong dal and ground coconut paste. 

• Once they splutter add the chopped spinach.
• Mix them thoroughly and cook for three to four minutes over low-medium heat.

• If you want thin consistency, then add 1/2 to 3/4 cup of water, and cook it for five more minutes.

Notes:

• Adjust the salt and spices according to your preference.
• Adjust the water according to your consistency preference.
• Traditionally moong dal is used in the spinach kootu, but you can try with masoor dal / red lentils or with channa dal / Bengal gram dal. 
• Try not to skip the ground pepper as it acts as an antiseptic. 

Print Recipe

5 from 1 vote

Keerai Kootu | Moong Dal Spinach Gravy

Keerai Kootu - Healthy and delicious moong dal spinach gravy with fresh ground coconut masala - a traditional mealtime gravy from South India without any onion and garlic.

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Entree

Cuisine: TamilNadu

Keyword: keerai kootu, keerai molagootal, south indian spinach gravy

Servings: 4

Calories: 148kcal

Author: Srividhya G

Ingredients

• 1 lb Spinach
• 2 tsps Kosher Salt
• 1/2 tsp Ground Black Pepper
• 1/4 tsp Turmeric powder
• 1/4 cup Moong Dal
• 3/4 cup Water

To Temper:

• 2 tsps Coconut Oil
• 1 tsp Mustard seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1/4 tsp Hing

To Grind:

• 1/2 cup Coconut Grated
• 1 tbsp Cumin Seeds
• 2 Dried Red Chilies I used the Kashmiri Red Chili Variety
• 3 tbsp Water

Instructions

Prep - Work:

• Wash the spinach and drain the water. Chop them roughly.
• Grind the coconut, cumin seeds, and dried red chilies into a smooth paste by adding 3 tbsps of water.
• Wash the moong dal and pressure cook it by adding 3/4 cup of water for up to three whistles. If using Instant Pot, then pressure cook it in manual mode for five minutes and release the pressure after five minutes or naturally.
• Allow the moong dal to cool and mash it roughly.

Steps:

• Head the kadai and add the oil.
• When the oil is hot, add the mustard seeds, urad dal, chana dal, and the hing.
• Allow the mustard seeds to splutter and then add the chopped spinach, salt, turmeric powder, and ground pepper.
• Do not add any water. Mix the spinach and allow it to cook for five minutes stirring every two minutes.
• In less than seven minutes, spinach will wilt and ooze out water.
• Now add the cooked moong dal and ground coconut paste.
• Once they splutter add the chopped spinach.
• Mix them thoroughly and cook for three to four minutes over low-medium heat.
• If you want thin consistency, then add 1/2 to 3/4 cup of water, and cook it for five more minutes.
• And that's it. Spinach kootu is now ready. Serve it hot with rice with a dollop of ghee or serve it as a side along with rice and sambar or rice and rasam.

Notes

• Adjust the salt and spices according to your preference.
• Adjust the water according to your consistency preference.
• Traditionally moong dal is used in the spinach kootu, but you can try with masoor dal / red lentils or with channa dal / Bengal gram dal.
• Try not to skip the ground pepper as it acts as an antiseptic.

Nutrition

Calories: 148kcal | Carbohydrates: 18g | Protein: 8g | Fat: 7g | Saturated Fat: 5g | Sodium: 1264mg | Potassium: 929mg | Fiber: 6g | Sugar: 3g | Vitamin A: 10880IU | Vitamin C: 65.2mg | Calcium: 146mg | Iron: 5.6mg

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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PS:

I am sending this recipe to the BM 95. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95

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