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!!!

Aamti

Aamti 

      Aamti is a typical Maharashtrian sweet and sour dal ( lentil soup ) prepared in many different ways and served hot with rice.  

Type 1 -- With kokam / amsul and sugar

Ingredients:-

1. 2 cups Toor dal.

2. 3-4 dried Kokam / Amsul 

3. 1 tea spoon Hing ( Asafoetida)

4. 1 tea spoon Mohri / Rai ( Mustard seeds )

5. Salt (to taste)

6. Sugar (to taste)

7. 1 spoon oil / ghee ( for tempering )

8. Cilantro ( finely chopped  -- optional to garnish)

9. Coconut ( freshly grated )

10. Water 

11. 2 tea spoons Turmeric powder

12. 1 - 2 spoons Red Chilli powder ( to taste )

13. Curry leaves ( if available -- to enhance the taste)

Method:-

1. In a pressure cooker add washed dal, water, 1 tea spoon turmeric powder, some hing powder 

    and a tea spoon of oil. Pressure cook this dal ( 3-4 whistles on a medium low flame.You 

    should be able to mash the cooked dal easily). Mash this cooked dal and keep aside.

2. In a pan heat some oil. Add a tea spoon of hing, mustard seeds, curry leaves. When the seeds 

    start sputtering add 1 tea spoon of turmeric. Mix well and to this add the boiled and mashed dal 

    immediately.

3. Add enough water, to get the exact consistency desired by you and keep stirring. 

4. Increase the flame to a medium high.

5. You may now add salt, sugar ( as per your taste ), red chilli powder, grated coconut ( optional ) 

    and Kokam. Stir and let the dal boil for a while.

6. Add chopped cilantro and mix well.

Type 2 -- With tamarind and jaggery

Method:-

1. Use the same method as above. Add tamarind and jaggery instead of kokam and sugar. 

2. Boil well.

       Both the preparations have a sweet and sour taste but through different sources. Serve hot with rice.

Enjoy!!!