spinach kootu

(slightly modified from the above recipe from bawarchi)

Spinach Kootu
Ingredients
Moong Daal -- 1/2 cup
chana dal - 1/2 cup
Baby spinach (or normal spinach)--- 0.75 Oz (340 gm)/1 bag
Cumin seeds (jeera) -- 3 teaspoons
Grated coconut -- 6 teaspoons
Pepper -- 1 teaspoon
Green chillis -- 4 (or less if u want it less spicy)

For Seasoning :Red chillis -- 2 , Mustard -- 1 teaspoon , and cooking oil -- 1 teaspoona teaspoon of salt & Asafoetida (Hing--in hindi , Inguaa--in telugu, Perungayam -- in tamil)
Method :
Boil Moong Dal and chana dal spinach in the cooker and allow 2 whistles. (can be put in the same vessel)
Grind the green chillis, pepper , coconut gratings , cumin seeds.
In a wide mouthed vessel (kadai) pour 2 t-spoons of cooking oil and season with mustard and red chillis.
Now add the cooked Dal-spinach mixture and put salt and the above paste.
Let it cook for 5 mins....stirring in regular intervals.----IMP
Now add a pinch of Asafoetida.