Keerai Mologutal South Indian Spinach Lentil Stew Recipes

Steps:

• In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
• Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
• The stew can be prepared up to 2 hours in advance.

Steps:

• Cook greens in the wok, adding water if necessary.
• Add salt and turmeric powder.
• Add dal and heat.
• Grind coconut, cumin, chili, and rice flower until fine. Add water if needed so it isn't chunky.
• Add ground spices to spinach/dal mix.
• Adding water if necessary, grind (with blender or immersion blender) until parts are a puree and parts still look like bits of leaves. You don't want a smooth paste. Consistency should be like a smoothie, only with leaf bits.
• In a small pan, heat the oil. Add mustard seeds and heat until they pop and turn grey.
• Pour oil and mustard seeds on the keerai, stir and serve.