Keerai Molaguttal (Spinach in lentil gravy)

This recipe takes me to my father's native place, Palakkad. Molaguttal is my appa's favourite and he can have it even for 365 days continuously. This is a very mild, yet tasty dish and could be had with plain rice, dosa or chapathi. Spinach in this recipe could be substituted with any vegetable or a combination of vegetables. Spinach is my daughter's favourite and she loves to have it in any form. Hence thought of cooking the same today.

Ingredients:
2 cups of chopped Spinach (I have used Palak in this)
1/2 cup Moong Dal (Mung bean, Split green gram)
3 tbsp scraped coconut
1/4 tsp cumin seeds
1/4 tsp turmeric powder
2 green chillies
1/2 cup water
Salt to taste

For tempering:
1 tbsp oil
3-4 Red chillies
1/2 tsp Urud Dal (Split black gram)
1/4 tsp Mustard seeds
1 sprig curry leaves


1. Boil the dal with turmeric powder for 1 whistle.
2. On a thick bottomed vessel, add water and bring to boil. Add salt and then add chopped palak. Adding salt first will help the palak retain its green colour.
3. Cook palak till it loses its raw smell and add boiled and mashed dal.
4. Grind coconut along with green chillies and cumin seeds finely.
5. After the dal properly mixes with the spinach and becomes a thickened gravy, add the ground coconut and do not let it boil. Simmer for 2 minutes and switch off the flame.
6. In another pan, pour oil and add the tempering ingredients in the given order.
5. When the mustard seeds splutter, mix it with the molaguttal.
6. Serve hot with rice.

Notes : Do not cook spinach in an aluminium pan as this can lead to food poisoning.
            Try to avoid reheating of spinach based curries as this can cause the release of toxic substances.
            Spinach is best if consumed within five hours after cooking.