for pressure cooking: 1/2 cup moong dal + 1/4 tsp turmeric + 1.5 cups water + pinch of hing
for paste: 2 tsp coconut + 1 tsp jeera + 1 green chilli (optional) + 1/4 cup water + 3 cups finely chopped spinach + salt to taste + 3 clove garlic - crushed (optional) + 3 cups water
for tempering: 1 tsp coconut oil + 1 tsp mustard seeds + 1 tsp urad dal + 1 dried red chilli (broken)
In a pressure cooker, take 1/2 cup moong dal, 1/4 tsp turmeric and 1.5 cup water.
Pressure cook for 2 whistles or until the dal is cooked completely.
Now prepare the kootu masala paste by taking 2 tsp coconut, 1 tbsp cumin and 1 green chilli.
Blend to smooth paste adding 1/4 cup water, keep aside.
In a large pan, take the spinach, salt and garlic.
Cover and boil for 5 minutes, adding 3 cups water.
Add the prepared coconut masala paste and mix well.
Cook for 3 minutes or until the raw flavour of coconut has disappeared.
Now add 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 1 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. Enjoy keerai kootu with hot steamed rice.