Keerai Kootu (Spinach Kootu)

 Serves: 4

Masala Paste

1/2 cup shredded and dehydrated coconut
1 tsp cumin seeds

1 tsp whole black pepper
3 serrano peppers / dry red chilies
3/4 cup water

Blend all the above to a smooth paste.

Cook Moong dal

1 cup yellow split moong dal

Soak dal for 30 minutes. Wash and drain.

1/2 tsp turmeric powder

1 tsp oil
3 cups water

Add dal, turmeric powder, oil, water to a pan, allow to boil. reduce the heat to medium, cover and cook in medium for 10 minutes.

For Kootu

6 ounces TJ Spinach, chopped

1 and 1/2 tsp salt

6 garlic cloves, crushed

Add all the above to the same pan which you are boiling the dal, cover and cook for 5 minutes. 

2 cups water

Add prepared masala, water, mix well, boil for 10 more minutes.

Mix well, adjust the consistency by adding water. Simmer for 5 more minutes.

Tempering

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp black split urad dal
asafoetida
1 dry red chili

Make tempering and add to the kootu, mix well.

Serve with potato fry.

Taste Note: Tastes AWESOME with Beetroot Pachadi 

Source: hebbarskitchen