Keerai Kootu | Spinach Lentils Stew

Keerai Kootu served in a bowl with a spoon resting on the side

Keerai Kootu | Spinach Lentils Stew

Keerai Kootu is a simple South Indian vegan spinach/palak recipe. Learn to make this healthy Indian spinach dish in the Instant pot and on the stovetop! This easy recipe can be made in just 30 minutes.

Course entree, Main Course, Side Dish

Cuisine Asian, Indian, South Indian

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 178.04kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To make the coconut paste

½ cup shredded coconut
2-3 green chillies
1 tablespoon cumin seeds

To make the stew

1 teaspoon oil
1 teaspoon mustard seeds
1 tablespoon urad dal
½ cup toor dal
16 oz spinach
2 cups water
Salt

Instructions

Instant Pot Version

First, chop and rinse spinach and keep it aside.
Soak toor dal for 15 minutes.

To make the coconut paste

In a blender jar, add shredded coconut, green chillies, and cumin seeds.
Blitz to a smooth paste. Add water if it's too dry. Keep it aside for now.

To make the stew

Turn on the Instant Pot in 'Saute' mode and add oil. Once it beeps, temper mustard seeds and urad dal.
Once the urad dal turns light golden, add the coconut paste and ¼ cup water.
Drain the water from the lentils and add them to the pot. Give it a mix.
Next, add the chopped spinach. Mix it all together.
Add water or vegetable stock, and salt. The level of water should just be 1 inch above the spinach.
Basically, it should be fully submerged in the water. Turn off the saute mode.
Close the lid and select 'Manual/Pressure' mode. Cook for 8 minutes and release pressure naturally.
Once done, open the lid and give it a quick stir. Keerai Kootu is ready to serve.

Stovetop version

Add the chopped spinach, tor dal lentils, water or stock, and salt to a pressure cooker or vessel and cook. I usually cook everything in a pressure cooker as it's convenient.
Give it 2-3 whistles as the lentils must get well cooked. Do not drain the water once done and keep it aside for now.
Meanwhile, prepare the coconut paste as mentioned above.
Heat oil in a pan, temper mustard seeds, and then add urad dal. Fry for 30 seconds or till the urad dal turns golden.
Then add the coconut mixture to the pan and fry for 2-3 minutes.
Then add the boiled spinach and lentils mixture to the pan. Simmer and bring it to a boil.
If the curry is too liquid, then just mix little flour and water and add it to the pan. It will thicken instantly.

Notes

If you want, you can add a mix of greens (kale, collard greens, beet leaves) instead of just spinach. Just ensure the greens are of good quality and not wilted. You can also use frozen spinach here. Thaw it first and then use the required amount. Don't add too much water when cooking spinach. It doesn't need too much water. You can also use vegetable stock instead.

Nutrition