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Wash spinach thrice or as needed and keep the other ingredients ready.
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Soak the dal for 15 minutes after washing and pressure cook for 3 hisses with necessary water and few drops of oil.
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Meanwhile finely chop spinach, chili, garlic and onion.
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In a kadai add oil or ghee when its hot splutter mustard seeds.
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Add chopped garlic, green chili, cumin seeds and whole pepper, saute till garlic turns nice brown in color.
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Do add chopped onion, turmeric powder and salt saute till onion changes color.
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Now add chopped spinach / keerai in batches and keep sauteing.
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Cook the spinach in medium flame for few minutes with dal water alone or in 1/2 cup clear water.
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Some spinach varieties doesn't need prolong cooking with water so make sure it cooked properly before adding dal.
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Now add the dal, if needed water to bring to the right consistency.
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Adjust salt and when the dal and spinach mixture comes to rolling boil, add separately fried onion vadagam then remove from flame.
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Serve with South Indian specials kootu, poriyal, rasam, rice, appalam and curd.