Chettinadu style No-Oil Keerai Kootu [ No-oil South-Indian Spinach Dal]

Though I cook more of this onion-tomato style keerai-masiyal, once in a while I prefer this comforting no-oil keerai kootu which is what is usually made in chettinadu homes. Its an extremely simple and delicious quick kootu that you might be tempted to make because its completely oil-free. All it needs is a few healthy ingredients into a pressure cooker, cook for 10 minutes and your done :). Isnt that reason enough to try and see if this can become a staple at your home?

Ingredients

Serves - 2
Spice Level - Low
Prep Time - 15 min
Cook time - 15 min

Spinach - 200 gms, washed well and chopped finely
Moong dal - 1/3 cup
Shallots - 4-5, minced finely
Garlic - 3 cloves, minced finely
Green chilli - 2, slit lengthwise
Cumin/Jeera seeds - 1/2 Tsp
Turmeric - a pinch
Salt - as per need
Water - 1.5 cups [ or as per need]

How do you do it

1. Bring to boil a cup of water in a  pressure cooker, add turmeric and moong dal and let the moong dal get cooked.

2. Once the dal is almost cooked, add in the chopped spinach leaves, shallots, green chilli, garlic, cumin seeds, 3/4 cup water and required salt.

3. Mix well and let the spinach leaves get cooked and become soft - about 5 minutes.

4. Now close the pressure cooker lid and  cook for one whistle, switch off flame and let the pressure release naturally.

5. Open the lid, bring to boil again and once the kootu is in a semi solid consistency remove it from stove and kootu is ready to serve


This could be eaten as such, I do that sometimes, just eat keerai kootu right out of the bowl like a thick soup, or if you want a big meal - my best serving suggestion would be to have it with white rice and this yummy murungakai-puzhi-kuzhambu.