Kerela Spinach Curry ( Keerai Mologootal )

             Comfort food after a rigorous schedule! Thanks Pavithra for this wonderful recipe. The best thing about this soupy dal is that it requires very less ingredients and   time. A healthy and comforting mix which you can enjoy with rice and pickle or just like a soup.

Ingredients:- 

1. 2 Cups Spinach ( Washed and Pureed )
2. 1 Cup Toor Dal ( Boiled and mashed )
3. 1/4 Cup grated coconut
4. 2 - 3 Dried red chilies ( Deseeded)
5. 1 Tbsp Urad Dal
6. 1/2 Tbsp Oil
7. 1 Tea Sp Asafoetida
8. Salt to taste
9. 1 Tea Sp Mustard Seeds

Method:-

1. In a pan heat a few drops of oil and add some asafoetida to it. Next add urad dal, 2 red
    chilies and saute them till the dal turns golden brown ( on a low heat ).

2. Blend coconut, toasted urad dal and red chili by adding very little water to make a fine paste.

3. In the same pan boil together mashed toor dal and spinach puree for 4-5 minutes. Then add the
    coconut, chili and urad dal paste to it and mix well. Add little water to get the required
    consistency ( This curry is neither thick nor very thin ).

4. Add salt to taste and let the curry cook for 5-10 minutes.

5. In a small pan heat rest of the oil. Add asafoetida and mustard seeds. When the mustard seeds
    start sputtering, break and add 1 or 2 dried red chilies and toast them for a few seconds till their
    color changes a bit. Turn off the heat and add this tempering to the curry.

6. Your spinach curry is now ready ( total time needed to cook the curry is around 15-20 minutes).

7. Serve hot with chapati / rice.

Enjoy!!!