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Keerai Mologutal (South Indian Spinach-Lentil Stew)

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“In Tamil, Keerai = spinach. This recipe has been in my family for absolute ages, and is unfailingly on the table at lunch every Sunday... and we'll never get tired of it! :-) This is a very nutritious stew that's perfect over steamed rice. A spicy pickle or condiment is traditionally served along with this. Or, you can just have the stew as a, well, stew or soup! Hope you like this one!”
READY IN:
50mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Make sure that you don't dry the spinach after washing.
  2. Cook the chopped spinach in a microwavable bowl, covered, in a microwave on HIGH for 5 minutes, with 1 teaspoon salt, stirring thrice.
  3. Set aside to cool.
  4. Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
  5. Do not drain.
  6. Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
  7. Remove from the blender and set aside.
  8. In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
  9. Mix the spinach, coconut paste, and cooked lentils (along with its water) together in a large pot and bring it to a boil, stirring occasionally.
  10. Remove from the flame and set aside.
  11. While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
  12. When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
  13. Stir, and serve hot, over plained steamed rice.

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