Keerai- 1 bunch – (You can use any greens,i used kale)
Green gram or Thuvar dhal – ½ cup
Mustard seeds- 1 tsp
Jeera – 1 tsp
Red Chilli - 1
Urad dhal - 1 teaspoon
Onion – 1 small
Sambar powder- 1 tsp
Turmeric powder- ½ tsp
Asafotida Powder - a pinch
Coconut Oil- 2 tsp
Salt – ½ teaspoon
Take Thuvar or green gram dhal and cook till soft in pressure cooker for 4 whistles.
Clean and wash the keerai/Spinach thoroughly. Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add jeera, tomato chopped finely, salt, sambar powder, turmeric powder. Close it with a lid. Cook the keerai in slow flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely. Keep the stove in slow flame.
Heat a kadai and pour the oil. When the oil is hot, add the mustard seeds. When they splutter add red chilli, urad dhal, asafotida powder and the onion chopped finely. Fry for a while and put this into keerai. Mash well with thick spoon.