Spinach Keerai (South Indian Spinach Stew)

• 10 ounces frozen spinach
• 3/4 teaspoon salt
• 1 cup cooked toor dal or 1 cup cooked mung dal
• 2 tablespoons grated unsweetened coconut
• 1 1/2 teaspoons cumin seeds
• 1 dried red chili
• 3/4 teaspoon rice flour or 3/4 teaspoon cornstarch
• 1 -2 tablespoon vegetable oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon Urad Dal (optional)
• 1 teaspoon turmeric powder

1. Cook greens in the wok, adding water if necessary.
2. Add salt and turmeric powder.
3. Add dal and heat.
4. Grind coconut, cumin, chili, and rice flower until fine. Add water if needed so it isn't chunky.
5. Add ground spices to spinach/dal mix.
6. Adding water if necessary, grind (with blender or immersion blender) until parts are a puree and parts still look like bits of leaves. You don't want a smooth paste. Consistency should be like a smoothie, only with leaf bits.
7. In a small pan, heat the oil. Add mustard seeds and heat until they pop and turn grey.
8. Pour oil and mustard seeds on the keerai, stir and serve.

frozen spinach, salt, toor, coconut, cumin seeds, red chili, rice flour, vegetable oil, black mustard seeds, turmeric powder

Taken from www.food.com/recipe/spinach-keerai-south-indian-spinach-stew-520942 (may not work)