Spinach with Dal South Indian style(Keerai Masiyal)

After celebrating Holi over the weekend, it was time to have some plain food. Looking in refrigerator, I found a bag of spinach bought last week. My mom cooks spinach in different styles. I started missing my mom, who is visiting India now, and decided to make masiyal. It is a simple side dish that can be had with rice or roti.

Ingredients:
1 bunch fresh spinach, washed and chopped
1/2 cup cooked toor dal
salt to taste
mustard seeds, urad dal, red chili, curry leaves and coconut oil for tempering

To grind:
1 tablespoon fresh grated coconut
1 teaspoon cumin seeds
1 green chili

Method:
1. Cook chopped spinach in enough water for 10 minutes or less. Add a pinch of sugar to retain the green color.
2. Mash cooked dal and stir into the cooked spinach.
3. Grind coconut, cumin seeds, and green chili with a little water. Stir this into the spinach-dal mixture. Cook for 2 minutes, brining it to boil. Turn the heat off. Temper mustard seeds, urad dal, red chili, and curry leaves in 1 teaspoon coconut oil and garnish masiyal. Serve hot as a side dish with sambar rice, rasam rice or curd rice.

Note:
Keerai masiyal tastes super with vathal kuzhambu and curd rice.