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Keerai Kootu | Spinach Dal | South Indian Lunch #2

Keerai kootu, a simple dal made with fresh amaranth leaves and homemade spice powder. A delicious side for rice and roti.
Course Main Course, Traditional
Cuisine Indian, South-Indian, Tamil Brahmin Recipe
Keyword Dal Chawal, How to make keerai kootu, Keerai, Rice accompaniment recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5


  • 2 bunches Amaranth leaves, roughly chopped approximately 3-4 cups of chopped leaves
  • ½ cup masoor dal split red lentils
  • ¼ cup moong dal split yellow lentils
  • 1 no small tomato
  • teaspoon Kootu podi
  • ¼ cup freshly grated coconut
  • ¼ teaspoon turmeric powder
  • ¾ teaspoon salt or to taste


  • 2 teaspoon oil
  • ½ teaspoon mustard seeds/kadugu
  • ½ teaspoon cumin seeds/jeera
  • 1 no green chili cut into two
  • teaspoon hing/asafoetida


  • Take both the dals together. Wash them twice in water. Soak them in water for 10 minutes.
  • Wash and chop amaranth leaves roughly. I have used 2 bunches of amaranth leaves. I just cut off the root portion and chop the entire thing along with stem and leaves roughly.
  • Heat a pressure cooker with oil, once hot, splutter mustard seeds, add green chili, hing and finally cumin seeds. To this tempering, add chopped tomatoes and sauté for a minute.
  • To this sautéed tomato, add chopped amaranth leaves and sauté. Add drained dal, along with 3 cups of water.
  • Add kootu podi, grated coconut, salt and turmeric powder. Mix well.
  • Close the pressure cooker and pressure cook for 4 whistles. Let the pressure fall on its own.
  • Open the pressure cooker, mix well and serve the keerai kootu hot with rice. This delicious keerai kootu can also be packed as lunch to office and school.