Ingredients

• 1/4 cup - moong dal
• 2 cups - chopped spinach or any variety of greens
• 1/2 cup - chopped onions
• 1/2 cup - chopped tomatoes
• 1 - green chilli
• 1/4 tsp - turmeric powder
• 3/4 - red chilli powder and coriander powder or curry powder
• For Grinding:
• 3-4 tbsp - shredded coconut
• 1/2 tsp - fennel seeds
• For seasoning:
• 1 tbsp - oil
• 1/2 tsp - mustard
• 1/2 tsp - cumin
• 2 - cloves
• 1/2 tsp - crushed garlic
• 1-2 - red chilli
• 1 string - curry leaves

How to Make Keerai kootu - Spinach and dal curry

• Pressure cook moong dal for 2 whistles and set side.
• After pressure drops, remove the lid and add remaining ingredients to the cooked dal.
• Again pressure cook it for 1 more whistle. Allow it to cool completely.
• Remove lid, add ground paste to the mixture and cook for 5-7 minutes over a medium heat.
• Adjust salt to taste.
• Heat oil in a skillet or kadai, add mustard seeds, allow it to splutter, add remaining ingredients one by one and roast for a few seconds.
• Add this to the prepared curry, mix, and serve hot with steamed rice.
• Recipe courtesy: Sara's Yummy Bites