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keerai molagootal recipe

Keerai Molagootal

Healthy and nutritious curry made with spinach and lentils. This also happens to be vegan, gluten free and has no onion or garlic.
Prep Time 10 mins
Cook Time 20 mins
Course Main
Cuisine South Indian
Servings 4


  • Pressure Cooker


  • Palak or Spinach - 2 bunch
  • Tur dal - 1/4 cup
  • Turmeric powder - 1/2 tsp
  • Water - 1+1/2 cups divided
  • Salt - to taste

To roast & grind:

  • Urad dal - 2 tsp
  • Dry red chillies - 3 or 4
  • Freshly grated coconut - 1/2 cup
  • Cumin seeds - 1 tsp
  • Oil - 2 tsp

For tempering:

  • Mustard seeds - 1/2 tsp
  • Dry red chillies - 3
  • Coconut oil - 2 tsp



  • Pick and clean palak bunch.
  • Wash well & drain. Roughly chop the palak and set aside.
  • Rinse tur dal and soak in water for 15 mins.

To roast & grind:

  • Heat a pan with oil and when warm, add urad dal & dry red chillies.
  • Roast over medium flame till it becomes golden brown in colour.
  • Switch off the stove & let it cool.
  • Transfer to a mixie jar, add coconut, cumin seeds, 1/2 cup water and grind to a smooth paste. Set aside.

To make keerai molagootal:

  • To a pressure pan, add drained tur dal, chopped palak, turmeric powder, 1/2 cup water and close with lid.
  • Cook over medium flame for 3 to 4 whistles or till the dal gets cooked well.
  • Once the pressure releases, using an immersion blender grind both to a coarse paste. You can also grind it in a mixie jar & then return it to the pan for cooking further.
  • Add ground paste, rinse the jar with 1/2 cup water and add it to the pan.
  • Add salt and mix well to combine everything.
  • Cook over medium flame till it begins to froth on top.
  • Switch off the stove and transfer to a serving bowl.

For tempering:

  • Heat a tempering ladle with coconut oil.
  • When warm, add mustard seeds and let it splutter.
  • Add dry red chillies and roast for 5 to 10 secs.
  • Pour this tempering over the keerai molagootal and mix well.
  • Serve hot with rice.