Keera molagootal

This is the quintessential Kerala Iyer comfort food. I make keera molagootal so often that my blog feels incomplete without giving it a mention. Stated very simply, it is a gravy that is made by combining cooked spinach with a mildly spiced coconut-chilli mix and tuar dal. It is almost always served as an accompaniment to rice, though some people(including yours truly) also serve it with rotis.
What you need:
Spinach - any kind - 1 bunch (Iam partial to red spinach) - chopped fine
Tuar dal - 1 cup, cooked
To grind :
Red chilli - 3
Urad dal - 2 tsp
Fresh grated coconut - 3/4 cup

Heat a tsp of oil. Fry the urad dal and red chilli in it until reddish brown. Let it cool and then grind it to a smooth paste along with the coconut.
Take the chopped spinach in a kadai. Add sufficient water, turmeric powder and salt. Let it boil until the spinach is well cooked and soft. Mash it a little with a masher or the back of a ladle at this point. Stir in the ground mixture and let it boil for 5-6 minutes or until the raw smell goes away. Add the cooked tuar dal and heat for a minute or two.
Heat a tsp of coconut oil. Season it with some urad dal and mustard seeds. When the seeds sputter, pour it over the molagootal.
Molagootal is usually served with rice. Since it is not too spicy and has no tamarind to add tanginess, it is accompanied by either a tangy rasam or spicy thogayal or pachadi. I like my molagootal to be paired with spicy mango pickle.
Molagootal can also be made using other vegetables like ash gourd, snake gourd, carrot, potato and cabbage. The difference between keera molagootal and molagootal made with other veggies lies in the ingredients that are ground together. One of my earlier posts on cabbage molagootal has the recipe that can be followed while using other veggies.

This goes to Sra who is hosting the 4th helping of My Legume Love Affair which was started by Susan.
It also goes to Suganya's Vegan Ventures, Round 2.