Spinach gravy

Ingrediants:

Spinach – 5 cups chopped finely ( Amma used Arai Keerai / Amaranth Leaves / Mulaikeerai and used the stalks of them too)
Toor Dal / Tuvaram paruppu – ½ cup
Salt to taste

For grinding:
Coconut – 1 cup
Shallots / Sambar Onion – 3
Cumin Seeds / Jeerakam – 1 tsp
Chilli powder – 1 tsp or to taste
Turmeric powder / Manjal podi -1 tsp
Tamarind – 1 small lime size

For tempering:
Oil- 1 tblspn
Onion Vadam / Vadakam – 2 small piece crushed ( You can find in super market)

Method:

Start by cooking the toor dal in a pressure cooker till it gets mushy. I usually take ½ cup of toor dal along with 2 cups of water in a pressure cooker and pressure cook it for 5 whistles. Switch off the flame and let the pressure go all by itself. Dal Done.

Grind the ingrediants given in the list to a fine paste by adding some water. Set this aside.

Take spinach and spinach stalk in a kadai. Add water and cook it uncovered for 15 mins.

Add in cooked dal and ground masala and mixwell. Adjust the water consistency. Add salt and mix well.

Bring it to a boil and simmer for 10 mins.

Now make tempering By heating oil and frying some onion vadam in oil. Pour this over the curry and mix well.

Serve this with rice.