Blood is thicker than? - Molagootal?

Molagootal with Rice, Thogayal and Potato Curry

My husband and his brother were practically raised on this dish - "Keerai Molagootal". This is a dish from the Palakaad region and is typically eaten with rice. The traditional accompaniment is "Thogayal" (a type of chutney) or Pulikaachal (tamarind chutney). Keerai Molagootal is similar to a spinach dal, but has a few additional ingredients that add a layer of complexity to the taste.

For my husband and brother-in-law, this is the ultimate comfort food. My SIL often jokes that they have "molagootal" running in their veins rather than blood!! that is the power of this dish :-)

Contrary to what the name might suggest, there is no "molaghu" or black pepper in this dish!! But, with spinach and tur dal, it is a very nutritious dish, full of vitamins and antioxidants.

Ingredients:

For the dal:
4 cups spinach leaves, chopped
3/4 cup tur dal, boiled
1/4 cup grated coconut

For masala paste:
2 tbsp udad dal
4-5 dried red chillies
1 tsp jeera

For seasoning:

1 tsp oil

1 tsp mustard seeds

2-3 dried red chillies

Method:

1. Boil the spinach leaves in water, till tender and grind coarsely in the blender
2. Fry the masala ingredients in 1/2 tsp oil till the udad dal turns a deep golden brown and is aromatic.

3. Grind to a fine paste with the coconut.

4. Mix the ground paste, the ground spinach and tur dal and boil for 2 minutes

5. Add salt to taste

6. Heat the oil for seasoning

7. Add mustard seeds and when they pop, add the curry leaves and red chillies.

8 Add to the molagootal when the red chillies are fried.

Thogayal

Thogayal or chutney is a tangy accompaniment to the molagootal. There are no set rules about the ingredients for the thogayal and can be varied according to what's on hand.

Ingredients:

3 tbsp udad dal
4-5 dried red chillies
1/4 cup grated coconut
2 green chillies
a small handful curry leaves
a small handful cilantro leaves
a small handful mint leaves (optional)
a lime sized ball of tamarind
1 tsp jaggery or brown sugar
1/2 tsp asafoetida
salt to taste

Method:

1. Mix the tamarind in a little bit of water and extract a thick juice.
2. Heat 1 tsp oil in a pan
3. Add the asafoetida and the udad dal
4. Fry the udad dal over slow heat, till it is a deep golden brown
5. Add the dried red chillies and roast
6. Switch off the heat and add all the other ingredients
7. Grind to a coarse paste using very little water

Serve with molagootal. I love it it hot rice and ghee. This also goes well with chappatis, toast etc. The other day I noticed my little one with a bowl of thogayal and tortilla chips!!!

Enjoy!