Manathakkali Keerai Poricha Kootu Recipe - Healthy South Indian Greens & Lentil Curry

Name: Manathakkali Keerai Poricha Kootu Recipe - Healthy South Indian Greens & Lentil Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g Manathakkali Keerai (250 grams Manathakkali Keerai washed and chopped); ½ cup Split Pigeon Peas (1/2 cup Arhar dal (Split Toor Dal)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); ½ cup Coconut (1/2 cup Fresh coconut grated); 2 tsp White Urad Dal (1 teaspoon White Urad Dal (Split) + 1 teaspoon White Urad Dal (Split)); 4 pieces Dried Red Chili (4 Dry Red Chillies); 1 ½ tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) + 1/2 teaspoon Cumin seeds (Jeera)); 1 tbsp Black Peppercorns (1 tablespoon Whole Black Pepper Corns); 1 tsp Coconut Oil (1 teaspoon Coconut Oil); 5 pieces Curry leaves (5 Curry leaves); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu))

Manathakkali Keerai Poricha Kootu Recipe - Healthy South Indian Greens & Lentil Curry - Kootu Recipes (Indian)

50 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Manathakkali Keerai Poricha Kootu Recipe, prep all the ingredients and keep them ready.
2Add the chopped Manathakkali Keerai into the pressure cooker adding just 2 tablespoons of water and pressure cook for one whistle. After the first whistle, turn off the heat and release the pressure immediately. This way the greens retain the rich green colour. Once the keerai is cooked, keep it aside while we prepare the remaining ingredients.
3Next, cook the lentils in a pressure cooker with 1 cup of water, along with 1/4 teaspoon of turmeric powder. Pressure cook on high heat for 2 whistles and then turn the heat to low. Simmer 3 to 4 minutes and turn off the heat. Once cooked completely, mash the lentils well with a wooden masher, or whisk it using a hand blender and set it aside. Watch how to cook lentils in a pressure cooker
4In your next step we will dry roast the ingredients to be ground. In a small pan; add in the cumin seeds, halved urad dal, black pepper corns and the dry red chillies. Dry roast them on medium heat until they are browned. Stir in the coconut and roast for about another minute.
5Once roasted, turn off the heat. Grind this roasted mixture along with the coconut to make a coarse paste, adding 1/2 cup of warm water.
6In our next step to make the Manathakkali Keerai Poricha Kootu, in a large sauce pan, combine the cooked spinach, lentils and the ground coconut mixture. Adjust the salt levels according to taste. Place the sauce pan on medium heat and allow the mixture to come to a bowl.
7While the mixture is boiling; we will prepare the seasoning for the Manathakkali Keerai Poricha Kootu.
8Heat a teaspoon of coconut oil or regular cooking oil in a pan; add in the mustard seeds, cumin seeds, split urad dal and allow them to crackle. Saute until the urad dal turns golden brown in colour. Finally stir in the curry leaves to the seasoning and turn off the heat.
9Pour this seasoning mixture over the Manathakkali Keerai Poricha Kootu and give it a stir. Turn off the heat. Transfer the Molagootal into a serving dish and serve hot.
10Serve Manathakkali Keerai Poricha Kootu along with Steamed Rice and Carrot Poriyal for a wholesome lunch or dinner