Keerai Mologutal (South Indian Spinach-Lentil Stew)

• 1 bunch fresh spinach, washed,not dried,coarsely chopped
• 1 teaspoon salt (or to taste)
• 4 cups water
• 1/2 cup yellow lentils (tur dal)
• 1/8 teaspoon turmeric powder
• 1/2 cup shredded coconut
• 1 teaspoon cumin
• 1/2 red chile
• 1/2 cup water
• 1 tablespoon vegetable oil
• 3/4 teaspoon mustard seeds
• 1 teaspoon Urad Dal (skinned and split black gram)

1. Make sure that you don't dry the spinach after washing.
2. Cook the chopped spinach in a microwavable bowl, covered, in a microwave on HIGH for 5 minutes, with 1 teaspoon salt, stirring thrice.
3. Set aside to cool.
4. Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
5. Do not drain.
6. Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
7. Remove from the blender and set aside.
8. In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
9. Mix the spinach, coconut paste, and cooked lentils (along with its water) together in a large pot and bring it to a boil, stirring occasionally.
10. Remove from the flame and set aside.
11. While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
12. When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
13. Stir, and serve hot, over plained steamed rice.

fresh spinach, salt, water, yellow lentils, turmeric powder, shredded coconut, cumin, red chile, water, vegetable oil, mustard seeds, black gram

Taken from www.food.com/recipe/keerai-mologutal-south-indian-spinach-lentil-stew-30265 (may not work)