Serving: 4 – 6 people | Type: Veg-Side Dish

Ingredients:

Seasoning:

Method:

1. In a pot add water and the mung dhal and cook it until ¾ cooked and keep it aside.
2. In a deep pot, boil water and add the frozen spinach with green chilies and turmeric powder.
3. After the spinach has been cooked, then add the cooked mung dhal.
4. Boil it for 1 or 2 minute and then add salt.
5. Remove from heat.
6. Take another pan, heat with oil, add seasonings and fry it without burning.
7. Cook it until the coconut changes in color (slightly reddish) and then add it into the kootu.
8. Serve with rice.

Note:

1. In order to speed up the cooking, you can cook the mung dhal in the pressure cooker but my personal preference is to cook it in an open pot.
2. Don’t add the salt while cook the spinach at any time, it will spoil the taste.
3. You have to add the salt at the very end.
4. If the pepper and jeera are freshly ground, it will elevate the flavor of the gravy.