Keerai kootu

In a pressure cooker, take 1/2 cup moong dal, 1/4 tsp turmeric and 1.5 cup water.

Pressure cook for 2 whistles or until the dal is cooked completely.

Now prepare the kootu masala paste by taking 2 tsp coconut, 1 tbsp cumin and 1 green chilli.

Blend to smooth paste adding 1/4 cup water, keep aside.

In a large pan, take the spinach, salt and garlic.

Cover and boil for 5 minutes, adding 3 cups water.

Add the prepared coconut masala paste and mix well.

Cook for 3 minutes or until the raw flavour of coconut has disappeared.

Now add cooked moong dal and mix well.

Adjust the consistency adding water if required.

Simmer for 5 minutes or until the flavours are absorbed well.

Prepare the tempering by heating 1 tsp coconut oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli.

Pour the tempering over kootu and mix well. Enjoy keerai kootu with hot steamed rice.