Keerai/Spinach Molagootal Recipe

Yields: 6 to 7 cups (Serves 4 to 5 people)
Pressure Cooking Time for Toor Dal: 2 Whistles
Preparation Time: 20 Minutes

Spinach or Keerai – 2 cups
Toor Dal or Split Pigeon Pea – 1 1/2 cups
Water – 3 cups (To cook toor dal)
Water – 1 cup
Turmeric Powder – 1/2 tsp
Salt – to taste
Grinding Mixture
Grated Coconut – 1 cup
Cumin Seeds or Jeera – 1 tbsp
Urad Dal – 1 tbsp
Red Chilli – 2 nos
Oil – 1 tsp
Oil – 1/2 tbsp
Mustard Seeds – 1/2 tbsp
Urad Dal – 1 tsp


  1. Wash the spinach, cut the stems and boil in a large saute pan in 1 cup of water.
  2. Grind the boiled spinach adding a little of the water used to boil it, to make a coarse paste.
  3. Cook the ground spinach in the pan and add the remaining water used to boil it as well.
  4. Meanwhile, pressure cook the toor dal with 3 cups of water and 1/4 tsp of turmeric powder for 2 whistles.
  5. Fry the ural dal in 1 tsp on oil and when it turns to a light golden color, add the red chillies and take it off the stove.
  6. Grind the coconut, cumin seeds and the fried ural dal and red chillies with a little water to make a coarse paste.
  7. Add the coconut paste to the boiled spinach, stir well and cook for about 5 minutes.
  8. Mash the cooked toor dal to a smooth paste and add to the spinach. Stir well.
    (Checkpoint: The consistency of the molagootal should not be too liquid, it should be slightly thicker than sambar.)
  9. Add salt and stir and let cook for about 2-3 minutes.
  10. Temper the mustard seeds and ural dal in oil and pour over the molagootal.
  11. Serve.


Pour over rice and serve. Different kinds of pachadis are a good combination with molagootal.


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