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# Keerai Kootu Recipe
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| ------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Serves** | 5 servings |
## Ingredients
### for pressure cooking:
* ½ cup moong dal
* ¼ tsp turmeric
* 1 tsp oil
* 1½ cup water
### for masala paste:
* ½ cup coconut
* 1 tbsp cumin / jeera
* ½ tsp pepper
* 3 dried red chilli
* ¼ cup water
### for kootu:
* 3 cup palak / spinach *(chopped)*
* ¼ tsp turmeric
* 1 tsp salt
* 3 clove garlic *(crushed (optional))*
* 3 cup water
### for tempering:
* 2 tsp coconut oil
* 1 tsp mustard
* 1 tsp urad dal
* pinch hing / asafoetida
* 1 dried red chilli *(broken)*
## Instructions
1. firstly in a pressure cook take ½ cup moong dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
2. pressure cook for 2 whistles or until dal is cooked completely.
3. now prepare the kootu masala paste by taking ½ cup coconut, 1 tbsp cumin, ½ tsp pepper, 3 dried red chilli.
4. blend to smooth paste adding ¼ cup water. keep aside.
5. in a large kadai, take 3 cup palak, ¼ tsp turmeric, 1 tsp salt and 3 clove garlic.
6. cover and boil for 5 minutes adding 3 cup water.
7. now add the prepared coconut masala paste and mix well.
8. boil for 3 minutes or until the raw flavour of coconut is disappeared.
9. now add in cooked moong dal and mix well.
10. adjust the consistency adding water if required.
11. simmer for 5 minutes or until the flavours are absorbed well.
12. prepare the tempering by heating 2 tsp coconut oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli.
13. pour the tempering over kootu and mix well.
14. finally, enjoy keerai kootu with hot steamed rice.
## Step-by-step
firstly in a pressure cook take ½ cup moong dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
pressure cook for 2 whistles or until dal is cooked completely.
now prepare the kootu masala paste by taking ½ cup coconut, 1 tbsp cumin, ½ tsp pepper, 3 dried red chilli.
blend to smooth paste adding ¼ cup water. keep aside.
in a large kadai, take 3 cup palak, ¼ tsp turmeric, 1 tsp salt and 3 clove garlic.
cover and boil for 5 minutes adding 3 cup water.
now add the prepared coconut masala paste and mix well.
boil for 3 minutes or until the raw flavour of coconut is disappeared.
now add in cooked moong dal and mix well.
adjust the consistency adding water if required.
simmer for 5 minutes or until the flavours are absorbed well.
prepare the tempering by heating 2 tsp coconut oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli.
pour the tempering over kootu and mix well.
finally, enjoy **keerai kootu** with hot steamed rice.
## Video
## Notes
* firstly, you can add malabar spinach in place of spinach.
* also, adjust the amount of spice to your choice.
* additionally, do not over the palak as it looses its nutritional value.
* finally, **keerai kootu recipe** tastes great when prepared slightly thick.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/keerai-kootu-recipe-spinach-moong-dal/](https://hebbarskitchen.com/keerai-kootu-recipe-spinach-moong-dal/)
