Keerai Mologutal (South Indian Spinach-Lentil Stew)

1. 1

   Make sure that you don't dry the spinach after washing.

2. 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. 3

   Set aside to cool.

4. 4

   Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.

5. 5

   Do not drain.

6. 6

   Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.

7. 7

   Remove from the blender and set aside.

8. 8

   In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).

9. 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. 10

    Remove from the flame and set aside.

11. 11

    While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.

12. 12

    When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.

13. 13

    Stir, and serve hot, over plained steamed rice.

* Per serving · 4 servings · Values may vary.