Spinach Kootu Recipes

Spinach Kootu Recipe

½ cup yellow split-peas or moong dal

¼ teaspoon turmeric powder

2 tablespoons corn oil

1 dried whole red chilli pepper

1 teaspoon black mustard seeds

1 teaspoon urad dl

¼ cup chopped onion

4 cloves garlic, finely chopped

1 package (10 ounces) frozen chopped spinach

1 teaspoon cumin powder

1 teaspoon salt

1 green chilli pepper, chopped (optional)

Bring 4 cups of water to boil. Add yellow split peas and turmeric powder. Recue heat to medium high and cook, uncovered, for about 30 during the cooking process; add another coup of water and cook until split peas becomes creamy. Set aside.

Heat oil in a saucepan over medium heat. When oil is hot (but not smoking) stir in red chilli pepper, mustard seeds, and urad dal. Fry, covered, until mustard seeds burst (listen for popping sound) and urad dal is golden.

Add onion and garlic. Stir-fry for approximately I minute. Add frozen spinach to saucepan. Add cooked split pea mixture and I cup of water.

Add cumin powder, salt, and green chilli pepper, if desired, to spinach mixture. Blend well with ingredients in saucepan.

Cover and cook over low heat for another 5 to 7 minutes, until spinach is done and all ingredients are thoroughly blended.

Note: to make spinach Kootu with a creamier consistency increase yellow split peas in the above recipe to ¾ cup and cook with an additional I cup of water.