Keerai Molaghutal (Palghat Spinach)

I made this as a quick accompaniment to a pot of bisi bele bhaat the other day. It doesn't quite make for a complete meal when you combine the two, but it comes a lot closer. The bisi bele bhaat brings a lot of starch and a small amount of protein to the party while the keerai molaghutal is predominantly veg but also contributes a small additional amount of protein thanks to the split peas and lentils.

Keerai Molaghutal served alongside brown rice bisi bele bhaat.

Keerai Molaghutal

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. + 1 Tbsp. skinned split pigeon peas, divided
• 2 c. water, divided
• 450g frozen chopped spinach and/or kale
• 2 Tbsp. skinned split black lentils (urad dal/skinned split mapte beans), divided
• 1 tsp. coriander seeds
• 1 tsp. fenugreek seeds
• 5 dried red Thai, cayenne, or arbol chilies, stems removed, divided
• 2 Tbsp. canola (or other neutral) oil, divided
• 1/2 c. shredded fresh coconut or 1/4 c. dried unsweetened coconut, reconstituted¹
• 1 tsp. mustard seeds
• 1 tsp. coarse sea salt

Directions

1. Rinse 1/4 c. of the pigeon pease very well. (Keep the remaining 1 Tbsp. of pigeon peas dry!)
2. Add rinsed pigeon peas and 1 c. of the water to a pot and bring to a boil, uncovered, over medium-high heat.
3. Skim any foam that forms, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peas are tender (~20 minutes).
4. Meanwhile, combine remaining 1 Tbsp. of the pigeon peas, 1 Tbsp. of the lentils, coriander seeds, fenugreek seeds, 3 of the chilies, and 1/2 tsp. of the canola oil and mix to coat all the spices and legumes with oil.
5. Heat dry pan over medium-high heat.
6. Add the oil-coated legume-spice blend and cook until chilies blacken slightly (2-3 minutes).
7. Transfer toasted spice mixture to blender jar.
8. Add coconut to blender jar.
9. Once pigeon peas are tender, add cooked peas and any residual cooking water to blender jar as well.
10. Blend until a thick, somewhat gritty paste is formed.
11. Heat remaining 5 1/2 tsp. of oil in the now empty pan over medium-high heat.
12. Add mustard seeds, cover, and cook until mustard seeds have stopped popping (30-60 seconds).
13. Add remaining 1 Tbsp. of lentils and remaining 2 chilies and stir-fry until the lentils are golden-brown (~20 seconds).
14. Immediately add spinach, salt, and coconut paste.
15. Pour remaining 1 c. of water into the blender jar and swish it around to rinse out the jar. Add this to the pan.
16. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 8-10 minutes.

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¹ To reconstitute: Combine dried coconut with and equal volume of boiling water and allow to soak for 15-20 minutes. ^Back