Spinach Molagootal / Keerai Molagootal

Molagootal is a classic Palakkad dish. Palakkad (Palghat) is a stretch of town in the state of Kerala that lies very close to the Tamil Nadu border. So, as with towns and cities that closely nestle between two states, Palakkad has interesting confluences of Tamil and Malayalam culture and cuisine. This dish is one such a beautiful confluence that is commonly prepared by Palakkad Iyers.

This is an example of a dish that exceeds all the basic requirements of a standard pot of gravy. 

Is it nutritious? Yes! With, copious amounts of spinach and lentils!

Is it easy to make? Yes! Anybody, and I mean anybody can make a delicious pot of molagootal. 

Is it quick to prepare? Yes! If you own a pressure cooker, the total cooking time will be no more than 20 minutes - with 10 minutes of idle time to spare

Is it easy on the palate? Yes! More than easy on the palate. It is delicious! Coconuty and cuminy.

Yes, the dish looks all green and unappetizing in my pictures. Blame it on the photographer and the deviously deceptive ideas perpetrated on the harmless, good-for-you, chlorophyll!

Ingredients (serves 4):

1. 1 cup, uncooked toor dal / tuvaram paruppu / yellow lentils
2. 4 cups, chopped spinach (or any greens of your choice)
3. 2 teaspoons cumin seeds
4. 1.5 teaspoons black peppercorns (use more for a spicier version)
5. 1/2 cup grated coconut
6. 1/2 teaspoon turmeric powder
7. 1 teaspoon salt, or as needed
8. 1 tablespoon coconut oil.
9. 1/2 teaspoon black mustard seeds
10. 1 teaspoon split, husked urad dal
11. a few curry leaves, torn

Preparation:

1. Cook the toor dal with turmeric powder and 3 cups of water in a pressure cooker for 4 whistles. (Else, cook in a saucepan until dal is completely mushy). When the pressure settles, mash the dal well. 
2. In the meanwhile, cook the spinach with 1 cup of water for about 10 minutes until it wilts. Remove from heat and let it cool. 
3. Grind the cooled spinach (with the water in which it was cooked), along with coconut, cumin, and peppercorns to a smooth paste. 
4. Add the spinach mixture to the dal and mix with salt. Add 1/2 cup of water, and heat for 10 minutes on medium heat until the dal does not smell raw and has incorporated the flavors of the spinach and coconut. Remove from heat.
5. Heat coconut oil in a small pan to temper the seasonings. When oil is hot, splutter mustard seeds. Add urad dal and curry leaves and fry until dal begins to change color. (If you like a spicier version, fry 1-2 dry red chillies with the seasoning)
6. Add seasoning to the dal and mix well.

Serve with rice or roti for a filling, satisfying, and healthy meal.

For a slightly more nutritious version, use moong dal instead of toor dal. Also, I choose to season urad dal in the end, but many people grind it along with spinach. Many don't add peppercorns, but I like freshly cracked pepper and the way it interacts with coconut and cumin. As always, every recipe can be customized!