Friday 28 June 2013

Spinach Molagootal

This Gravy of spinach in subtle flavours of cumin, pepper and coconut tastes heaven for those wintery days, with hot rice and a dash of ghee. Very few Ingredients, but when comes together with spinach gives you the comfort of your home food just in minutes. The taste of spinach in this gravy is so flavoursome, makes finger licking food. This is sure a super hit even among those who hate green leafy vegetable, be it adults or kids.
This is authentically served with rice, but I don't mind eating with chapathis as well.
Now coming to the recipe,

Ingredients:
Spinach - 2 large bunch,
Moong Dhal - 1 cup,
Salt,
Turmeric - 1/4 tspn.

For Grinding:
Oil - 1 tspn,
Rice - 1 tspn,
Urad Dhal - 2 tspn
Cumin - 1 tspn,
Pepper - 1 tspn,
Red Chillies - 2-3,
Coconut - 2 Tblspn.

For Tempering:
Oil - 1 tspn,
Mustard - 1 tspn,
Asafoetida - a pinch,
Curry leaves - 1sprig.


Method:
In a pressure cooker, cook moong dhal with enough water and turmeric.
Wash spinach and chop them coarsely.
Once the moong dhal is cooked and pressure comes down, add chopped  spinach and cook them until spinach wilts. Mash both dal and greens to blend it together.
Mean while fry the ingredients under grinding, with oil except for coconut, until the dal is pink.
Finally add coconut and fry for a minute.
Grind the ingredients to smooth paste.
Add the ground paste to cooked dal and spinach.
Add salt and bring to boil.
Boil  for 2-3 minutes.
Temper with the ingredients under tempering and add to molagutal.
Serve hot with rice and enjoy.

 

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