I love spinach. In fact any variety of greens are always welcome in my pantry and i make it a point to buy some every week. I do go over board and stock up too much at times when the greens meet the sad fate of getting dumped in the trash. And that always happens during winter. It s only in winter that the northern India stumps you in terms of vegetables and fruits. To such a great extent that you dont know what to pick and what to drop when you visit the farmers' market. It happens me to every time. No visit of mine to the market is an exception. I always come back with a truck load of veggies enough to feed an army. I mean literally not an army, but you see what i mean?
Almost every time i pick up a bunch of those fresh spinach, i make my mind up to make a quiche. But a quiche never materialises. Any guesses? Well this kootu beats it to my kitchen. This kootu is an everyday affair in my kitchen and i simply dont understand why i ve not shared the recipe with you all till today. If you have coconut handy, then this is the go to recipe for a simple yet relaxing lunch.
Recipe For Keerai Kootu
( Yellow lentils and spinach in a gravy)
Prep Time: Under 20 mins
Cook Time: 20 mins
Serves 3 generously
Ingredients
Spinach a big bunch cleaned and chopped finely
Onion 1 medium chopped finely
Tomato 2 small chopped finely
Moong dal or yellow lentils 1/4 cup
Curry leaves a sprig
Turmeric powder a pinch
Hing a small pinch
Oil 1.5 tbsp
Urad Dal 1 tsp
Salt to taste
Spice Paste
Oil 1/2 tsp
Freshly grated coconut 2 tbsp
Cumin seeds 1/2 tsp
Peppercorns 1/2 tsp
Dry red chilies 3
Coriander Seeds 1 tbsp
Directions
Roast the moong dal in a few drops of ghee until aromatic.
Pressure cook the moong dal until soft.
In the meanwhile, steam the spinach until tender and set aside. I microwave my greens on high for about 5 mins.
In the meanwhile, heat a pan with 1/2 tsp of oil and roast all the ingredients for the spice paste except the coconut until aromatic. Cool and blend to a smooth puree adding little water.
Heat the same pan with the ghee and pop the mustard seeds.
Add the urad dal next and wait till it becomes light brown. Follow with curry leaves and hing.
Add the onions next and saute till pink. Toss in the tomatoes next and saute till they are tender and mushy.
Now add the cooked spinach and cook for a min.
Add the spice paste, cooked dal and salt and combine well.
Simmer for about 3 to 4 mins.
Almost every time i pick up a bunch of those fresh spinach, i make my mind up to make a quiche. But a quiche never materialises. Any guesses? Well this kootu beats it to my kitchen. This kootu is an everyday affair in my kitchen and i simply dont understand why i ve not shared the recipe with you all till today. If you have coconut handy, then this is the go to recipe for a simple yet relaxing lunch.
Recipe For Keerai Kootu
( Yellow lentils and spinach in a gravy)
Prep Time: Under 20 mins
Cook Time: 20 mins
Serves 3 generously
Ingredients
Spinach a big bunch cleaned and chopped finely
Onion 1 medium chopped finely
Tomato 2 small chopped finely
Moong dal or yellow lentils 1/4 cup
Curry leaves a sprig
Turmeric powder a pinch
Hing a small pinch
Oil 1.5 tbsp
Mustard seeds 1 tsp
Urad Dal 1 tsp
Salt to taste
Spice Paste
Oil 1/2 tsp
Freshly grated coconut 2 tbsp
Cumin seeds 1/2 tsp
Peppercorns 1/2 tsp
Dry red chilies 3
Coriander Seeds 1 tbsp
Directions
Roast the moong dal in a few drops of ghee until aromatic.
Pressure cook the moong dal until soft.
In the meanwhile, steam the spinach until tender and set aside. I microwave my greens on high for about 5 mins.
In the meanwhile, heat a pan with 1/2 tsp of oil and roast all the ingredients for the spice paste except the coconut until aromatic. Cool and blend to a smooth puree adding little water.
Heat the same pan with the ghee and pop the mustard seeds.
Add the urad dal next and wait till it becomes light brown. Follow with curry leaves and hing.
Add the onions next and saute till pink. Toss in the tomatoes next and saute till they are tender and mushy.
Now add the cooked spinach and cook for a min.
Add the spice paste, cooked dal and salt and combine well.
Simmer for about 3 to 4 mins.
Serve hot with rice or chapathis.
