Keerai Kootu (Spinach Moong Dal Gravy)

Step by step guide to make Keerai Kootu two ways; using the Instant pot and on stovetop. Also referred to as Keerai Molagootal, this is a South Indian dish with spinach, lentils and coconut. This is a naturally vegan recipe and easily transforms into a bowl of comfort food when mixed with hot rice and coconut oil or ghee.

While there is really nothing fancy about this, I love spinach and this recipe provides me comfort on gloomy days. I won’t be exaggerating if I tell that this is my favorite amongst all South Indian spinach recipes. In fact any variety of greens are always welcome in my pantry and I make it a point to buy some every week.

What is Kootu?

Kootu in the South Indian cuisine refers to any gravy or curry that has a vegetable, some lentils and a coconut based spice paste. So, we can call this as Paruppu Keerai or Keerai Paruppu too. Keerai in Tamil means leafy greens and Paruppu means lentils.

As a thumb rule, most Kootus are made with Moong dal but there are variations in they make this recipe with Toor dal too.

My MIL makes one such version which also uses Tamarind but I like to think of it as Keerai Kulambu. Because for me Kootu always is synonymous to Moong Dal and coconut.

This Palak Kootu uses fresh green spinach. Both regular Indian spinach and baby spinach work well here. Spinach is called Palak Keerai in Tamil. Malabar Spinach is called Pasalai Keerai or Kodi Pasalai in Tamil.

No Dal & Coconut versions

Interestingly enough, we can make Kootu with certain varieties of Keerai without using dal. For instance, we do not use any dal to make Murungaikeerai Kootu ( Moringa Leaves kootu).

Similarly, we can make kootu without coconut too. Manathakali Keerai and Ponangani Keerai can be cooked into a Kootu without using coconut.

Ingredients for Keerai Molagootal

We call this as Keerai Molagootal in TamBrahm households. This is a no onion-no garlic recipe and is ideal for days when you fast. Pair this with Chapatis and you will have a lovely, wholesome meal.

Spinach or any leafy greens 

We can use regular Indian spinach, baby spinach or any leafy greens to make Kootu. Ara Keerai, Ponanganni Keerai, Manathakkali Keerai, Kodi Pasalai, Vendhaya Keerai, Paruppu Keerai and Siru Keerai are the most commonly used variety of greens to make Kootu.

Lentils

Almost always, the traditional kootu recipe calls for using moong dal. But you can always use toor dal or Masoor dal to make things more interesting. Some people use Chana Dal, ie. Kadala paruppu too.

Coconut

Fresh grated coconut is the essence of any kootu. You can also use frozen grated coconut after thawing it. 

Whole spices

There are no ground spices like Sambar powder in this recipe. Instead, we use black pepper corns, cumin seeds and dry red chilis to make the spice paste.

Some people add Urad Dal too. They roast Urad Dal in a tsp of oil until it turns golden and add it to the other ingredients and grind the spice paste.

Oil

This is a minimal oil recipe. And coconut oil gives the best tasting kootu. I highly recommend using cold-pressed coconut oil. This is a game changer when it comes to this recipe.

Watch the video here

Variations

To make Instant pot Indian kale kootu, use Kale instead of spinach and follow the same steps. In fact, Kale works really well here. You can make Kale pressure cooker kootu too. It will be very similar to Kale dal.

If you want to try Indian recipes with Kale, this is a great way to start. Cooking kale in a pressure cooker is also easy.

Simply combine the moong lentils and kale and cook them together and proceed with the remaining instructions for making pressure cooker Kootu.

Method

Coconut Paste

Combine the fresh grated coconut, dry red chillis, cumin seeds, pepper corns and 1/2 cup water in a blender jar. Blend this to a smooth paste. Set aside.

Instant Pot Method

How to cook Moong dal in Instant pot?

Add the moong dal in a colander. Wash well. Transfer this to a stainless steel pot and add water and turmeric.

Insert the inner pot into your Instant Pot. Add 2 cups water to the inner pot and place a tall trivet over this. 

Now, place the moong dal vessel over this. Ensure that the sealing ring has been fitted properly into the IP lid.

Close the Instant pot and turn the valve to SEALING.

Switch on the Instant pot. Turn on PRESSURE COOK MODE- HIGH PRESSURE- 14 MINS on the TIMER.

Allow the cooking cycle to complete. Wait for natural pressure release.

Once the pressure has release naturally, press CANCEL, switch off the Instant Pot and open the lid. Mash the cooked dal with a ladle and set aside.

How to cook Keerai in Instant Pot?

Empty the water from the inner pot and wipe it dry. Now, insert the inner pot into the IP. Switch on the Instant Pot. 

Press SAUTE MODE- NORMAL- 9 MINS. Wait for the display to read HOT. When ready, add the coconut oil.

Add the mustard seeds and once they splutter, add the cumin seeds, urad dal and curry leaves.

When the dal begins to brown, add 5 cups finely chopped spinach and mix well.

Adding spinach 

Cook this till the leaves begin to wilt. As the leaves wilt, their volume will reduce. This takes 2 to 3 mins in Saute mode.

When the leaves have wilted, add the cooked dal and the coconut paste. Mix well. Add 3/4 tsp turmeric powder and salt to taste. Stir to combine.

Simmer this mixture for 3 to 4 mins, stirring often to prevent burning. Once done, press CANCEL and transfer the cooked kootu to a bowl.

Serve hot with rice, Vatha Kuzhambu and potato curry.

Pressure cooker Keerai Kootu

Add the moong dal in a colander. Wash well. To a 3 l deep pressure cooker or pressure pan, add the washed moong dal, water and turmeric powder. Mix well. Close the cooker with lid, put the weight on. 

Pressure cook the dal on medium flame for 5 whistles. Wait for the pressure to release naturally. 

Once pressure releases, open the lid, mash the dal well. Transfer the dal to a bowl and rinse and wipe the cooker dry.

Heat the pressure cooker with the coconut oil. When the oil is hot, add the mustard seeds and wait for them to splutter.

Now, add the cumin seeds and urad dal along with the curry leaves. When the urad dal turns golden brown, add the chopped spinach and mix well.

Simmering

Saute the chopped spinach for a few minutes until they wilt. Add the cooked moong dal, ground coconut paste, turmeric powder and salt. Mix well. Simmer on low flame for 2 to 3 mins.

When done, serve hot.

Recipe Notes

1. Generally, spinach and leafy greens should not be pressure cooked to a mush. This is the reason I prefer this method for making Spinach kootu.
2. You can also use any neutral flavored vegetable oil for this recipe too.
3. To make this kootu without coconut, then add cumin powder, freshly cracked black pepper and whole dry red chillies in the tempering. Add the chopped spinach and follow the remaining steps. Instead of adding the ground coconut paste, add 1/2 cup thick coconut milk along with the cooked moong dal and mix well. Simmer for 1 min.
4. Use a food processor to chop the spinach or your choice of leafy greens. This minimises the prep time to a great extent. 
5. You can also use frozen spinach in this recipe. Add frozen spinach cubes once you finish the tempering and immediately add the cooked dal and coconut paste. Mix well. No need to thaw the frozen spinach.
6. I love adding a second tadka to this. For this, I use mustard seeds, urad dal and red chillies. This is optional but recommended.
7. If you are using other types of lentils – Toor and Masoor Dal, then cooking time will differ. To minimise cooking time, soak the washed lentils in hot water for at least 30 mins before you begin cooking.
8. Other non-Indian greens that you can use to make Kootu are chard, broccoli and Bok choy.

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5 from 1 vote

Keerai Kootu- Instant Pot & Stove Top

Keerai Kootu- a hearty South Indian style spinach and moong lentils gravy. Naturally vegan and gluten-free.

Prep Time20 minutes mins

Cook Time23 minutes mins

Pressure Release Time24 minutes mins

Course: Main Course, Mains

Cuisine: Indian- South, South Indian, South Indian Tambrahm

Servings: 4

Equipment

• 6 qt Instant Pot/ pressure cooker
• Blender

Ingredients

For the spice paste

• 3/4 cup fresh grated coconut
• 1 tsp cumin seeds
• 1/2 tsp whole black pepper
• 3 to 4 dry red chilies
• 1/2 cup water

For the dal

• 10 tbsp Moong dal
• 1.5 cups water
• 3/4 tsp turmeric powder

For the Keerai Kootu

• 1 tbsp cold-pressed coconut oil
• 1 tsp Mustard seeds
• 1 tsp cumin seeds
• 1 tsp Urad dal
• 5 to 6 fresh curry leaves
• 5 cups finely chopped spinach
• 1 recipe cooked moong dal
• 1 recipe coconut spice paste
• 3/4 tsp turmeric powder
• 1.25 tsp Salt or to taste

Instructions

Coconut Paste

• Combine the fresh grated coconut, dry red chillis, cumin seeds, pepper corns and ½ cup water in a blender jar.
• Blend this to a smooth paste.
• Set aside.

Instant Pot Method

Moong dal in Instant pot

• Add the moong dal in a colander.
• Wash well.
• Transfer this to a stainless steel pot and add water and turmeric.
• Insert the inner pot into your Instant Pot.
• Add 2 cups water to the inner pot and place a tall trivet over this.
• Now, place the moong dal vessel over this.
• Ensure that the sealing ring has been fitted properly into the IP lid.
• Close the Instant pot and turn the valve to SEALING.
• Switch on the Instant pot.
• Turn on PRESSURE COOK MODE- HIGH PRESSURE- 14 MINS on the TIMER.
• Allow the cooking cycle to complete.
• Wait for natural pressure release.
• Once the pressure has release naturally, press CANCEL, switch off the Instant Pot and open the lid.
• Mash the cooked dal with a ladle and set aside.

How to cook Keerai in Instant Pot?

• Empty the water from the inner pot and wipe it dry.
• Now, insert the inner pot into the IP.
• Switch on the Instant Pot.
• Press SAUTE MODE- NORMAL- 9 MINS.
• Wait for the display to read HOT.
• When ready, add the coconut oil.
• Add the mustard seeds and once they splutter, add the cumin seeds, urad dal and curry leaves.
• When the dal begins to brown, add 5 cups finely chopped spinach and mix well.
• Cook this till the leaves begin to wilt.
• As the leaves wilt, their volume will reduce.
• This takes 2 to 3 mins in Saute mode.
• When the leaves have wilted, add the cooked dal and the coconut paste.
• Mix well.
• Add ¾ tsp turmeric powder and salt to taste. Stir to combine.
• Simmer this mixture for 3 to 4 mins, stirring often to prevent burning.
• Once done, press CANCEL and transfer the cooked kootu to a bowl.

Pressure cooker Keerai Kootu

• Add the moong dal in a colander.
• Wash well. To a 3 l deep pressure cooker or pressure pan, add the washed moong dal, water and turmeric powder.
• Mix well.
• Close the cooker with lid, put the weight on.
• Pressure cook the dal on medium flame for 5 whistles.
• Wait for the pressure to release naturally.
• Once pressure releases, open the lid, mash the dal well.
• Transfer the dal to a bowl and rinse and wipe the cooker dry.
• Heat the pressure cooker with the coconut oil.
• When the oil is hot, add the mustard seeds and wait for them to splutter.
• Now, add the cumin seeds and urad dal along with the curry leaves.
• When the urad dal turns golden brown, add the chopped spinach and mix well.
• Saute the chopped spinach for a few minutes until they wilt.
• Add the cooked moong dal, ground coconut paste, turmeric powder and salt.
• Mix well.
• Simmer on low flame for 2 to 3 mins.
• When done, serve hot.

Notes

1. Timing for pressure cooker method is roughly 25 mins.
2. Instant pot timings may vary depending on your geographical location.
3. Generally, spinach and leafy greens should not be pressure cooked to a mush. This is the reason I prefer this method for making Spinach kootu.
4. You can also use any neutral flavored vegetable oil for this recipe too.
5. To make this kootu without coconut, then add cumin powder, freshly cracked black pepper and whole dry red chillies in the tempering. Add the chopped spinach and follow the remaining steps. Instead of adding the ground coconut paste, add 1/2 cup thick coconut milk along with the cooked moong dal and mix well. Simmer for 1 min.
6. To make Instant pot Indian kale kootu, use Kale instead of spinach and follow the same steps. Cooking kale in a pressure cooker is also easy. Simply combine the moong lentils and kale and cook them together and proceed with the remaining instructions for making pressure cooker Kootu.
7. Use a food processor to chop the spinach or your choice of leafy greens. This minimises the prep time to a great extent. 
8. You can also use frozen spinach in this recipe. Add frozen spinach cubes once you finish the tempering and immediately add the cooked dal and coconut paste. Mix well. No need to thaw the frozen spinach.
9. I love adding a second tadka to this. For this, I use mustard seeds, urad dal and red chillies. This is optional but recommended.
10. If you are using other types of lentils – Toor and Masoor Dal, then cooking time will differ. To minimise cooking time, soak the washed lentils in hot water for at least 30 mins before you begin cooking.
11.  

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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