With Ipot in my life, it feels like this is the only gadget 1 have ever used and that pressure cooker existed in another life time. Cooking becomes super efficient and food turns out delicious. As a caterer I learnt a lot from various sources and tried out many dishes. I wanted to document some recipes that were popular and often requested to be added to the weekly menu. Moladootal was very popular and was often requested. Molagootal is a dish that belongs to the kootu family and a dish from Kerala. In general molagootal does not have black pepper in it, but this recipe is black pepper based. This recipe uses spinach but one can substitute cabbage, mixed vegetables, snake gourd, chow chow and it would taste just as good. Served with rice papad makes it becomes a comfort food especially in winter. If you like spicy food then this might be something you can enjoy.
Gadgets:
Ipot
Blender
Measuring cups and spoons
Ladle
Seasoning Ladle
Ingredients:
Organic Fresh Spinach - 16 oz frozen or freash.
Organic Toor Dal - 3/4 cup
Water - 4 cups
Coconut - 1/2 cup
Black Pepper - 1 tbsp
Dry Red Chili - 2
Salt to taste
Oil - 1 Tbsp ( coconut oil preferably)
Mustard Seeds - 1 tsp
Udad Dal - 1 tbsp
Cumin Seeds - 1 tsp
Curry Leaves - 1 strand
Preparation:
1. In the Ipot add 3 cups water, Toor dal , Spinach on saute mode.
2. In a blender add coconut, black pepper, 1 dry chili and 1 cup hot water and blend to a paste and add to the Ipot and mix well. Cover and set the Ipot on Manual / Pressure cooker mode and set timer to 12 minutes.
3. When the Ipot pressure releases open, add salt and mix well with a whisk if using frozen spinach and an hand blender if fresh and give it a buzz just to break up the leaves and mix with dal.
4. Heat the seasoning ladle and add oil, mustard seeds. Allow it to pop before adding dry chili's, udad dal and cumin seeds. Once they get a little golden brown add curry leaves and add this to the Ipot .
5. Mix and serve it hot with rice.
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