Keerai Milagootal

This dish is typical of the Palakkad Iyer subcommunity of southern India, on the border of Kerala and Tamil Nadu. My mother-in-law taught me to make it. The drumstick leaves, currently the darling of Western lifestyle bloggers under the scientific name "moringa," have been enjoyed for centuries in India. If you can't find drumstick leaves, substitute any mild cooked green; frozen spinach works fine. 

1 cup moong dal
6 to 10 cups fresh drumstick leaves (or 1 cup frozen spinach)
1 Tbsp coconut oil
1 Tbsp urid dal
4 dried red chiles
6 Tbsp desiccated unsweetened coconut
1/4 to 1/2 tsp cumin powder
Salt to taste (start with 1 tsp)
2 tsp coconut oil
1/2 tsp black mustard seeds

Wash moong dal until water runs clear. Cook uncovered in quadruple its volume of water in a large pot (water line should be no more than halfway - this dal tends to boil over) until very soft and beginning to fall apart, about 20 minutes.

While dal cooks, steam drumstick leaves using a very small quantity of water to yield 1 cup cooked. Remove from heat, reserving cooking liquid; finely mince.

In a medium skillet, heat coconut oil over medium-high heat. Saute urid dal and dried red chiles until dal is just golden brown. Remove from heat; add coconut, stirring to combine. Allow to cool, then blend in a Magic Bullet-style blender with double its volume of water until smooth.

When dal is cooked, stir in the spice paste until smooth. Add drumstick leaves and their liquid. Stir in cumin powder and salt.

Heat remaining coconut oil over high heat. When it shimmers, add mustard seeds and cover. When popping subsides, pour atop dal mixture. Serves 4 with rice. 

Instant Pot Saag Paneer

Indian cuisine has a longstanding relationship with (even a dependence on) the pressure cooker. This recipe can also be made in a stovetop pressure cooker if you have one. The Costco blend of baby greens makes this easy to cook, but if you don't have access to or don't want to rely on it, use an equivalent quantity of washed greens of your choice (the flavor of the finished dish will vary slightly).

I have also made this dish as aloo saag, replacing the paneer with an equivalent quantity of sauteed potato cubes. 

1 Tbsp ghee or coconut oil
1 tsp cumin seeds
1 medium yellow onion, chopped
1 serrano chile, minced
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp turmeric
1/2 tsp Kashmiri chile powder (or 1/8 tsp cayenne + 3/8 tsp paprika)
1 tsp ground coriander
1 tsp salt
half a 1.5-lb Costco bag of Earthbound Farms Power Greens
1/2 c water
1 tsp garam masala
1/3 cup heavy cream, optional
1 pound paneer, cut into cubes *

Heat the Instant Pot on saute mode. When hot, add ghee. Saute cumin seeds until fragrant and beginning to brown. Add onion; stir. When beginning to soften. add chile, garlic, ginger, spices and salt; stir. Add water, stirring to deglaze. Add greens, packing down as needed. Cover and set to pressure cook / manual (HIGH) for 3 minutes. Once cooking finishes, wait a few minutes, then release pressure manually.

Using an immersion blender. puree cooked greens until smooth. Stir in garam masala and (if using) heavy cream. Sauce will keep at this point for a couple days in the fridge.

Switch back to saute mode; add paneer and stir until heated through. Serves 4-6 with rice and a vegetable curry.

* My kids like their paneer fried. I tend not to do this because it adds calories and I don't want to dirty another pot. If you choose to do this, prepare the sauce, then select a skillet that will hold all the paneer cubes in a single layer. Add 1-2 Tbsp oil, and fry over medium heat, shaking occasionally to prevent sticking, and turning gently until all sides of the paneer are browned. Add to the sauce and serve.