Keerai Molagootal Recipe / Spinach with lentils / Spinach Cooked with Lentil and Coconut

Keerai Molagootal RecipeKeerai Molagootal Recipe is a traditional Kerala Recipe. Keerai Molagootal or Spinach Lentil Curry is a made with greens and simmered in dals, spices and coconut. Keerai Molagootal is mildly spiced dish. It is a combination of vegetables and lentils with coconut. Palak is a high in iron and lentils rich in protein.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: 3
  • Skill Level: Easy


  • Finely Chopped Palak/Spinach – 3 cup
  • Moong Dal or Toovar Dal – 1/2 cup
  • Turmeric Powder – 1/2 tbsp
  • Salt as per taste –
  • Curry Leaves – 10-11 nos.
  • Grated Fresh Coconut – 1 cup
  • Cumin Seed – 1/2 tbsp
  • Dry Red Chili – 2 nos.

For Tadka/Popu/Tempering:—— –

  • Coconut Oil – 2 tbsp
  • Mustard Seed – 1 tbsp
  • Urad Dal – 1 tbsp
  • Dry Red Chili – 1-2 nos.


  • In a grinder, add coconut, cumin seeds and dry red chili, make a fine paste and keep aside.
  • In a pressure cooker, add toovar dal or moong dal, little salt and turmeric powder.
  • Cook it till dal becomes soft and keep aside.
  • Heat the pan on a medium flame, add the palak, very little water and turmeric powder.
  • Cook for 5-6 min.
  • Add cooked toovar dal or moong dal and cook for 4-5 min.
  • Add the grinded mixture with the cooked dal and mix well.
  • Add salt and boil well.
  • For a tadka:–Heat the coconut oil in a pan on medium flame, add mustard seeds, dry red chili, urad dal and curry leaves, fry for 2-3 min.
  • Add tadka into cooked dal mixture and mix well.
  • Serve hot keerai milakoottal with rice.
KEERAI MOLAGOOTAL RECIPE was last modified: March 21st, 2014 by Authentic Indian Vegetarian Recipes