Pressure cook spinach along with the mentioned ingredients for 5 minutes on a low flame, after the first whistle. Let it cool. Grind coconut along with the other ingredients to a coarse paste. Add this paste to the cooked dal mixture. Bring it to a boil and switch off the flame. Heat oil in a small pan and splutter mustard seeds. Add all other ingredients and switch off the flame. Pour it over the ‘Keerai Mulagootal’ and mix well. Serve delicious and nutritious ‘Keerai Mulagootal / Spinach and Dal Curry’ with steamed rice or rotis. Cheers!
Fingerlicking dal curry, wow can have happily with rice and papads.