Keerai Bataani Masiyal | Spinach - Green Peas Curry

Kootu is a South Indian Curry with a mixture of lentils and veggies as a hearty side to Steamed rice and chapatis. It can be cooked together and tempered, or cooked in a coconuty base like today's dish or like Katrikkai Karamani PuLi Kootu, stewed in a TAmarind gravy. There are also kootus made with a yoghurt / Buttermilk base like Vazhai Thandu Mor Kootu (banana stem in Spiced coocnut-yoghurt base)

Winter brings with it the heartiest greens and this Kootu / Curry is a delicious way to enjoy it. Today I have made it with leafy baby spinach, but it works well with Amaranth leaves (Chawli / Dantina Soppu), or even Methi (Menthye Soppu / Fresh Fenugreek leaves).

Spinach is a staple green at home and we make Kootu / Sambhar / Masiyal out of the same.One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. Spinach is rich in Folic Acid , Calcium as well as fibre and this curry goes very well with plain steamed rice or even Curd rice and Lemon-bittergourd pickle. 

Its a dish that can be made in under 15 minutes if all the ingredients are ready, and goes well with Rotis / Chapatis as well. By inhibiting the angiotensin I-converting enzyme, peptides within spinach have been shown to effectively lower blood pressure. Teamed with Moong Dal, this curry is a balanced food for pregnant and lactating mothers alike, as it provides enough folate and protein balance as a light side dish. Let's get to the recipe now.. 

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Prep time - 10 mins. Cook time - 15 mins Serves  - 3 generously

Cuisine - South Indian ; Course - Accompaniment / Side Dish

Ingredients to make Keerai Poricha Kootu:

• Spinach / Palak - 2 cups (packed)
• Moong Dal / Split green gram - ⅓ cup
• Salt - to taste
• Turmeric - a dash
• Oil - ½ TBSP
• Spice Paste :
• 1 tablespoon Urad dal
• Tempering : Mustard seeds, broken red chillies, cumin (jeera) & Asafoetida

Method:

1) Wash and chop spinach throughly. meanwhile soak Moong dal for 5 - 8 mins in warm water.

2) In a pressure pan / cooking pan, add spinach, moong dal, green peas, salt, turmeric and little water and pressure cook for 2 whistles. 

3) Release the pressure and mash up the mixture slightly.

4) In a pan, heat oil and prepare the tempering. Add the cooked and mashes spinach - dal - peas mixture, amchur, sugar and bring to slow boil. Add freshly grated coriander at this point and check for salt (imp : Spinach & Moong dal absorb a lot of salt, so add with caution)

5) Once it simmers, prepare tempering in another pan, add to the simmering spinach and turn off the fire. Mix well and serve with plain rice or even curd rice.