Keerai Kootu

Ingredients:

Keerai (spinach) – 1 bunch

Onion – 1

Tomatoes – 2

Curry leaves – 5 or 6

Salt – 1 ½ teaspoons

Sambar powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Mustard seeds – ½ teaspoon

Oil – 1 teaspoon

Moong dal – 5 to 6 teaspoons

Channa dal – 5 to 6 teaspoons

Garlic clove – 1

Green chilli – 1

Cumin seeds – ½ teaspoon

Method:

1. Boil the dals together in a pressure cooker for 3 to 4 whistles.
2. Heat oil in a non-stick kadai.
3. Add mustard seeds and allow spluttering.
4. Add finely chopped garlic & sauté till golden brown.
5. Add finely chopped onions, sambar powder and turmeric powder.
6. Add finely chopped tomatoes, salt & sauté till tomatoes melt and blend.
7. Add finely chopped spinach leaves & sauté till spinach looks cooked.
8. Grind together ½ the cooked dal, cumin seeds & green chilli & curry leaves.
9. Add the ground mixture & rest of the cooked dal & mix well.
10. Sauté for 2 or 3 minutes.
11. Serve hot with rice & ghee.

Optional: Can add 2 to 3 teaspoons of grated coconut while grinding which gives a rich taste and texture.