Both my husband and daughter love green leafy vegetables, so I make them at least 2 or 3 times a week. It'll be some kind of kootu or masiyal or sometimes a sambar or saute. When I saw this fresh bunch of Mulai Keerai, also known as Amaranth Leaves and Chinese Spinach, I had to pick it up, but this time I didn't want to make the regular kootu, wanted to try something slightly different. This kootu is a very easy one, no grinding required but still is very flavorful with the added ginger, goes very well with both rice and rotis..
Need To Have
- Amaranth Leaves - 5 cups, cleaned and chopped
- Tuvar Dal/ Split Pigeon Peas - 1/2 cup
- Onion - 1 medium chopped
- Tomato - 1 medium chopped
- Grated Ginger - 2 teaspoons
- Grated Coconut - 1 tablespoon
- Red Chilly Flakes - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon + 1/8 teaspoon
- Roasted Cumin Powder - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Urad Dal/ Husked Black Gram - 1 teaspoon
- Salt - to taste
Pressure cook the tuvar dal with the 1/4 teaspoon turmeric, mash and keep. Cook the chopped spinach with salt and a little water till done.
Heat some oil, add the urad dal, mustard seeds and cumin seeds, when it starts spluttering, add the onions and ginger, saute for about 2 minutes and add the tomatoes.
Saute the tomatoes for a minute, add the coconut, 1/8 teaspoon turmeric powder, cumin powder, asafoetida and chilly flakes, keep sauteing till the tomatoes become mushy and everything comes together, switch off.
Add the cooked dal to the cooked spinach, mix , then add the sauteed mixture, mix and cook for 2 to 3 minutes. Remove and serve it warm.
While cooking the spinach, do not cover with a lid, cooking it uncovered will keep the amaranth leaves green.
You can replace amaranth leaves with spinach and do the same kootu.
You can replace the grated ginger with grated garlic for a garlicky flavor.