Palak Keerai Kootu

Other names - Spinach Dhal / Spinach greens Dhal / Palak Dhal / Palak Kootu / Spinach Kootu

Prep Time: 15 min (except washing time)
Cooking Time: 10 min
Serves: 3 to 4

Ingredients

1. Fresh Palak (finely chopped) - 2 bunches
2. Split yellow moong dhal (dry roasted) - 1/4 cup
3. Onion (finely chopped) - 2 medium sized
4. Tomatoes (finely chopped) - 3 small sized
5. Coconut oil - 2 tsp

Grind to a fine paste

1. Fresh grated coconut - 1/2 cup
2. Cumin powder - 1 tsp
3. Green chillies - 2 to 3

For seasoning

1. Vegetable oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Garlic pods (crushed) - 12 to 15
5. Cumin powder / seeds - 2 tsp

Method

1. Separate palak leaves from the stalk; soak leaves in water; set aside for about 15 min.
2. Rinse leaves in water for 3 to 4 times in order to discard impurities; chop finely; set aside.
3. Dry roast split yellow moong dhal in a wok until light brown; allow to cool.
4. Pressure cook dhal adding turmeric powder; give a standing time to pressure cooker; open lid & mash the hot cooked dhal with the help of a ladle; set aside.
5. Grind the above mentioned ingredients to a smooth paste adding little water.
6. Heat vegetable oil in a wok, add mustard seeds & let it splutter.
7. Add split urad dhal, garlic pods, cumin powder and saute for a min or two.
8. Add finely chopped onion & saute for 2 min.
9. Add finely chopped tomatoes & saute for another 2 min.
10. Add finely chopped palak; saute for a min; close with lid & cook for 3 to 5 min.
11. Add mashed dhal, ground paste; close with lid; allow to boil for 3 min; switch off gas.
12. Transfer contents to a serving dish; drizzle two tsp of coconut oil, combine & close with lid.
13. Serve hot with steamed rice & ghee, sambhar sadam or rasam sadham; also serves best with chapathis, rotis & phulkas.