Keerai Poriyal (Spinach dry curry)

Ingredients
1 bunch Spinach leaves(palak)

1 Onion (diced)
2 clove Garlic (crushed)
3 tbsp moong dal
Green chillies
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Split black gram
Curry leaves
2 pinch Asafoetida powder
2 pinch Turmeric powder
3 tbsp Fresh grated coconut
3 tsp Oil
¼ tsp Salt (or to taste)

Wash and finely chop spinach leaves and keep them aside. Wash and soak green gram(moong dal) for 30 minutes. Cook it in 1/2 cup water until slightly soft, do not over cook, it should be just soft enough to be visible in the fry. Heat oil in a pan, splutter mustard, cumin seeds, split black gram, green chillies and curry leaves. Sprinkle the asafoetida and add chopped onions and garlic. Saute for a while and then add the spinach leaves with turmeric and salt. Fry until the spinach turns tender. Now add the cooked green gram and grated coconut. Mix well to combine and serve