Keerai Kootu – Spinach with Toor Dal

My husband was the one who told me about this recipe. We both love this. This is a good side dish for both rice and chapathi.

keerai kootu


Spinach, chopped 1 bunch
Toor Dal 1/2 cup
Onion, chopped 1 no. Small
Tomato, chopped 1  no. Medium
Sambar Powder 1.5 tsp
Turmeric Powder a pinch
Mustard Seeds 1/2 tsp
Urad Dal 1/2 tsp
Red Chilli 1
Garlic pods, chopped 2
Curry Leaves (optional) 1 sprig
Asafoetida a pinch
Water 1 – 1.5 cup


1. Combine toor dal, spinach, turmeric with water for 2 whistles in medium heat and let the pressure go off by itself.

2. Heat oil in a kadai. Add the onions, garlic. Fry for a couple of minutes and add in tomatoes, salt. Add mustard seeds, urad dal, red chilli, asafoetida.

3. Fry the tomotoes till it turns soft. Then add the sambar powder and fry till the raw smell goes.

4. Finally add in the cooked spinach and dal. Add little water if needed and let it simmer for 5 -7 mins then remove from heat.

5. For the tempering, heat a tsp of oil in a small pan. Add mustard seeds, urad dal, red chilli, curry leaves and asafoetida one after another.

6. Add the tempering into the kootu.

Serve this with rice or roti.

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