Directions

• Boil the water in a pan and add the cut spinach
• Cook for about 7-10 min
• The cooled spinach can be pulsed in a mixer for a second to make it homogenous
• Take 1 tbsp oil in a small pan and heat
• Roast ½ tbsp urad dal for a few seconds till golden brown
• Add the pepper corns and the red chillies and roast for a few seconds and switch off the flame
• Add ¼ tsp asafetida and the grated coconut and grind this mixture into a smooth paste with ⅓ cup water
• This mixture is added to the spinach
• The cooked dal is also added to the spinach and the pan is heated.
• Add salt and turmeric and allow the mixture to cook for about 3-4 minutes
• Turn off the flame
• Heat ½ tbsp oil in pan and heat
• Add mustard seeds and allow to crackle
• Then add ½ tbsp urad dal and roast till golden brown
• Switch off the flame and add ¼ tsp asafetida and add to spinach kootu. Enjoy

*the yellow moong dal can be cooked in a pressure cooker with 1 cup of water with 4-5 whistles