Spinach Poricha Kuzhambu (Coconut & Lentil Sauce)

           Spinach is a favorite in our house, we have it at least once a week. There are a number of dishes that we can make with it, I cook it with some dal (lentils) or make a chutney with it or with rice as in this Spinach And Kidney Beans Rice. In today's dish spinach is cooked with tuvar dal ( split pigeon peas), fresh masala and coconut milk, it goes very well with rice or even with rotis..

Need To Have

• Tuvar Dal - 1/2 cup
• Chopped Spinach - 2 cups 
• Tomatoes - 2 chopped
• Turmeric Powder - 1/2 teaspoon
• Sambar Powder - 2 teaspoons
• Coconut Milk - 1/4 cup
• Mustard Seeds - 1 teaspoon
• Black Gram Dal - 2 teaspoons
• Dried Red Chilli - 1
• Asafoetida - 1/2 teaspoon
• Curry Leaves - 5 to 10 leaves

Make A Paste

• Coriander Seeds - 1 teaspoon
• Black Peppercorns - 1/2 teaspoon
• Black Gram Dal - 1 teaspoon
• Grated Coconut - 1 tab

Method

           Pressure cook the tuvar dal with the turmeric, till mushy. Roast all the ingredients except coconut, cool it and make a paste with the coconut.

          Cook the spinach with the tomatoes, sambar powder and salt. Once the spinach is cooked, add the dal and the paste, cook it for 5 more mins.

          Then add the coconut milk. Finally, heat 2 teaspoons of oil, add the mustard seeds, black gram dal, once the seeds start spluttering, add the red chilli, asafoetida and curry leaves, pour it over the cooked spinach. Serve it with rice or rotis.
Sending it to Cook's Joy for Kiran's CWF - Spinach event and
                to Erivum Puliyum for Sangee's Show Me Your "Hits" - Iron Rich Foods event

 Note
Don't use very thick coconut milk, if it is too thick, dilute it with some water.
If you don't have sambar powder, replace it with a teaspoon of chilli powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder.