Spinach Kootu

Spinach is best consumed fresh although frozen spinach is also available in the local super markets
The nutrients of the fresh spinach can be best preserved if the spinach is cooked as soon as it is purchased or picked fresh.   It should not be tucked away in the fridge for a few days as most of the nutritional value will be lost.
Spinach with some water added to it in a pan, cooks in minutes directly on a stove. 
It is an excellent source of vitamin A, vitamin B2, B6, vitamin C, vitamin K, magnesium, folate, manganese, iron, calcium, potassium, and is  a very good source of protein

Leafy vegetables like spinach may keep your brain active even as you age!!
So, make sure you eat your greens and solve Sudoku to keep your brain young and agile!!!!!

Ingredients to serve 6 people

1 medium sized bunch spinach (finely chopped)
¼ Cup Moong Dal
2 Tbs Toor Dal
(water just enough to soak the toor dal)
¼ Tsp Turmeric Powder
2 Tsp Sambhar Powder
¼ inch piece Asafoetida or
½ Tsp. Asafoetida Powder
1 Red Chilli (Dry)
2 Tbs Freshly Grated Coconut
1 Tsp. Cumin Seeds
2-3 Cups Water
1-2 Tsp. Salt

For seasoning

1 Tsp. Oil
1 Tsp. Mustard seeds
1 Tsp. Urad dal
1 Tsp. Cumin seeds
1 Red Chilli (Dry)
few Curry leaves

Keerai Kootu

Spinach Kootu


Preparation

Dry roast the moong dal in a heated pan for about a minute
Add 2 cups of water and let it boil on medium heat till the dal softens
The chopped spinach is to be added to the cooked dal
Add the salt, asafoetida, sambhar powder and the remaining water
Cook it for about 6-7 minutes on medium flame
In the meantime, grind the grated coconut, cumin seeds, soaked toor dal and red chillies with a bit of water into a soft mixture.  Add this mixture to the cooked dal and vegetables
Let it simmer for about 2-3 minutes

Heat a teaspoon of oil in a small pan
Add the mustard seeds
When it crackles, add the urad dal, red chilli and cumin seeds
When the urad dal turns golden brown, pour this into the dal

Garnish it with a few curry leaves

Note: This recipe has an inclusion of the soaked toor dal, which adds a distinct wonderful  taste  and more importantly a beautiful texture to the dish

 

Comments

  1. r. radhakrishnan says:

    Came out well. Easy to cook and awesome taste. Hubby loves and boys enjoyed. Awesome Hon.

     
    • Shobha Krishnan says:

      Thanks my dear….glad you enjoyed it!!!and most of all that you followed the recipe and it came out well………

       
  2. Shylaja Rao says:

    I made the same using Kale and it came out really well. I use either Lacinato kale or baby kale. I use the leaves – leave out any stem or petiole (leaf stalk). Kale cooks fairly quickly but retains its texture, which I love. Great recipe!

     
    • Shobha Krishnan says:

      Thanks Shyla for trying out this spinach recipe by substituting Kale!!!appreciate your feedback and love the way you share it with all!!! thanks heaps!

       

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