Pasalai Keerai Kootu (Spinach with Dal)

ADVERTISEMENTS

Pasalai Keerai Kootu is a good combination of green leaves and lentils. This dish is good for health as it uses less oil and spices.

Serves: Four

Cooking time:

• soaking time: 30 minutes
• cooking time: approximately 20 minutes.

Ingredients

• Spinach leaves chopped – 2 cups
• Split green gram (moong dal) – 1/2 cup
• Cooking oil – 2 tea spoon
• Salt – as per taste
• For grinding
  • Coconut – 1/8 of a coconut
  • Coriander seeds – one tea spoon
  • Red chilly – one
  • Pepper – 1/2 tea spoon
  • Cumin seeds – 1/2 tea spoon
  • Turmeric powder – 1/4 tea spoon
  • Garlic – 2 pods
  • Curry leaves – few
• For seasoning
  • Mustard – 1/2 tea spoon
  • Black gram – 1/2 tea spoon
  • Onion – 1 chopped
  • Tomato – 1 chopped
  • Curry leaves – few
  • Asafetida (hing) – pinch

Method

Step 1

• Soak split green gram for half an hour and drain; pressure cook green gram, chopped spinach with turmeric powder and a few drops of oil.

Step 2

• Fry all items given for grinding with 1/2 tea spoon oil and grind to a fine paste with little water.

• Heat a pan, put remaining oil; add mustard, black gram, asafetida powder, curry leaves and keep till mustard splutter.
• Add chopped onion,fry till light golden colour; add chopped tomato, cook till tomato is soft.
• Add salt, ground paste, boiled green gram with spinach; cook for 2 to 3 minutes.

Serve hot. Suits with Rice, Paratha, Chapatti.

Tips:

• as split green gram is soaked, one whistle is sufficient to pressure cook.

Did you find this article useful? Please subscribe to our RSS Feed to receive all the FREE updates on various articles!

Related Posts:

• Spinach (Pasalai Keerai) Stir Fry
• Sprouted Green Gram and Spinach Stir Fry
• Palak with Toor Dal (Red Gram)
• Mulai Keerai Poondu Masiyal (Spinach Puree with Garlic)
• Palak Muthia (Spinach Dumplings)

Tagged as: Dal, food, Indian, Keerai, Kootu, Pasalai, recipe, Spinach