First clean the spinach and chop it roughly. Add all the ingrediants (except "To temper") into a pressure cooker and cook for 3 whistles. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kmcook1.jpg" alt="keerai" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/kmcook2.jpg" alt="keerai" width="48%">
Once the pressure subsides, remove the lid and mash the cooked spinach and dal to a coarse texture. I used a traditional "Matthu". <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kmmash1.jpg" alt="keerai" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/kmmash2.jpg" alt="keerai" width="48%">
Now heat a kadai with oil, add the mustard. Once it splutters, add the other ingrediants listed under "To temper". Once they turn golden brown in color, add them to the mashed dal. Give a nice stir. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kmtadka1.jpg" alt="keerai" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/kmtadka2.jpg" alt="keerai" width="48%">
Transfer to a serving bowl and enjoy hot with cooked rice.
- We get spinach in packets here in US. The spinach is already cleaned and stems removed.- If buying the spinach bunch, remove the stems and wash the leaves throughly to remove any sand or mud that might be sticking.