Keerai kootu in Kalchatti

Kalchatti are cooking vessels carved out of soapstone, a naturally occurring soft stone. Thick walled and heavy, they ensure slow and even cooking. Since they are porous, heat and moisture circulate through the pot while cooking, thereby enhancing the flavours. Traditionally used on wood stoves, these can also be used on the modern gas stove. It neutralise the pH balance of acidic food items and thus enhance their nutritional value. They can be used to prepare gravies, but not for dry preparations or sauteing.

Keerai kootu is a very traditional recipe and is also extremely healthy. It contains spinach and mung dal. It is extremely mild and is good on the stomach lining. 

Ingredients: 

!/2 bunch of spinach /palak
1/2 cup of mung dal
1 tsp jeera powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
salt to taste
1/2 ghee
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp hing (asafoetida)
1 dry chili

Method:

Pressure cook the dal till soft and mushy. Finely chop the palak .Add it to a pot, fill with 1/2 cup of water and cook till the palak is cooked. Add the boiled dal to it. Add jeera/cumin powder, pepper powder, turmeric powder, salt. Mix well. At this point keep the kalchatti on a very low fire and add this palak dal mixture to it. Keep the flame only in low. In another pan heat little ghee, add mustard , jeera , hing and red chili. Once the mustard splutters, add it to the kootu. Warm it till its hot and remove from the fire. The kalchatti will keep the kootu hot for a while. Serve the kootu with hot rice, ghee and a yummy dry curry on the side. Otherwise papad will also do.