Spinach Kootu

This is Amma's recipe for Keerai with thenga-seeram. Literally translated, it means spinach with coconut and jeera/cumin. I guess we just weren't an innovative lot when it comes to naming dishes :-)
This makes enough for 2-3 people, and only takes 20-25 minutes to make.
1. Moong dal/Payatham paruppu - washed and rinsed (1 cup)
2.Chopped spinach - 2 bunches
3.Coconut -grated/shredded/dessicated (take your pick) - 1 cup
4. Dried red chillies - 4
5. Jeera (1 teaspoon)

1. In a pressure cooker, add 1/2 spoon of ghee and fry the moong dal lightly, add 2.5 cups of water and pressure cook for 3-4 whistles and set aside
2. Microwave the chopped spinach for about 5 minutes (so it still maintains the leafy green colour)
3. In a blender: grind coconut, red chillies and jeera till it forms a smooth paste
4. Heat oil in a saucepot, add hing, mustard and 1/2 a teaspoon of channa dal and cook till it crackles and is brown
5. Add the coconut paste and fry for about 1 minute (not too long because the coconut will start smelling rancid soon)
6. Add the spinach and dal, cover and cook for about 10 minutes till everything is well incorporated.
7. Add salt to taste.