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.
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