Keerai Molagootal Recipe | kale Molagootal
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
To cook greens
  • Kale - 100 g or 5 stems
  • Water - 1 cup
To Pressure cook
  • Toor dal/Thuvaramparuppu - ⅓ cup
  • Water - 1 cup
  • Turmeric powder - ¼ tsp
  • Asafoetida - a generous pinch
To fry
  • Coconut oil - ½ tsp
  • Dry Red chilli - 2 or more as per your spice level
  • Urad dal - 1 + ½ tsp
To grind
  • Above fried items
  • Grated coconut - ¼ cup
  • Cumin seeds/Jeeragam - ½ tsp
  • Water - ¼ cup
To Temper
  • Coconut oil - 1 tsp
  • Mustard seeds/kadugu - ¼ tsp
  • Urad dal - ½ tsp
Instructions
  1. Take ⅓ cup Toor dal & soak it in water. After 20 mins, wash it thrice and add it to a pressure cooker.
  2. Add 1 cup water, ¼ tsp turmeric powder and a generous pinch of asafoetida.
  3. In medium-high flame, Pressure cook for 5 whistles or until cooked soft. Mash it well with dal/potato masher.
  4. In ½ tsp coconut oil, fry 1.5 tsp urad dal(Prefer using whole urad dal, if you have) & 2(or more) dry red chillies.
  5. Take out once dal turns golden brown(do not darken as it will turn bitter). In a small mixie jar, add ¼ cup grated coconut, the fried urad dal & red chillies.
  6. Add ½ tsp jeera/cumin seeds and grind. Add ¼ cup water and grind to a paste(neither too smooth nor too coarse) without any bits & pieces.
  7. Take 100g or 5 stems of Kale and soak it in water, turmeric powder, rock salt(I didn't have) and lemon juice for 5 mins.
  8. Wash the greens well until the washed water is clear. Pinch out the lower standalone portions of the leaves. Then tear out the leaves from the central stalk.
  9. Discard the central stalk and save the leaves. Repeat this for all leaves and chop the leaves as fine as possible. If you get baby kale, the job is very easy - just wash the leaves and chop them.
  10. Add chopped leaves to a hot pan and fry them for a minute until the leaves wilt/shrink. Then add 1 cup water and cook open in medium flame. If you are using baby kale, just use ¼ cup water.
  11. Once Kale is cooked(took 10 mins for me. Baby kale takes just 5 mins), add cooked dal to it.
  12. Rinse the cooker with ½ cup water and add along with required salt.
  13. Mix well and once it starts to boil, add the ground coconut paste.
  14. Rinse mixie jar using ¼ cup to ½ cup water(as required) and add. Mix well.
  15. Let it boil in medium flame for 3 to 5 mins. Then, switch off the stove & move it aside. In a tadka pan, add a tsp of coconut oil. Once hot, add ¼ tsp mustard seeds. Once spluttered, add ½ tsp urad dal.
  16. Once urad dal slightly changes color, add it to kale molagootal and mix well. Serve with hot rice and ghee.
Notes
1.Adjust water while adding dal and coconut pate, as per the consistency required. Molagootal should neither be runny nor be too thick.
2.If you like spicy curry, add more red chillies while frying. You can also add broken dry red chillies while tempering.
3.You shall use baby kale or baby spinach in this recipe.
4.Do not add salt before the greens are cooked as it will give a bitter taste.
5.Do not replace Toor dal with Moongdal as Toordal tastes best in Molagootal.
6.Frying urad dal rightly is very important. It should be fried well to bring out the nutty flavor but at the same time, you should not darken it more, as it might turn bitter. Take it out when it turns golden brown and smells nutty.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/kale-keerai-molagootal-recipe/