Keerai Molagootal

Pressure cook the toor dal with a pinch of turmeric until it is soft and mashable; set aside.

Clean the spinach thoroughly and chop it into fine ribbons to ensure an even cook.

Prepare the spice paste by grinding grated coconut, cumin seeds, and black peppercorns into a smooth pulp.

The use of black pepper is mandatory to provide the essential warmth characteristic of Molagootal.

In a heavy cauldron, cook the chopped spinach with a small portion of water and salt until tender.

Add the mashed toor dal to the cooked spinach and stir thoroughly to ensure a integration.

Mix the prepared coconut spice paste into the mixture; add water if necessary to achieve a thick stew consistency.

Simmer the mixture for 5 minutes over a low flame until the flavors meld together.

Heat coconut oil in a small pan and temper with mustard seeds, urad dal, and curry leaves until golden and aromatic.

Pour the tempering over the Molagootal and serve hot with steamed rice and ghee.