Spinach-Onion Kootu

Ingredients

For Seasoning

• 6 tsp vegetable oil
• 1 tsp mustard seeds
• Asafoetida powder (hing), a pinch

For Kootu Masala

• 3 tsp coriander seeds (dhania)
• 4-5 black pepper corns
• 1/4 cup grated coconut, fresh or dried
• 3-4 red chillies

Preparation

1. Cook the toor dal in the pressure cooker with a pinch of turmeric powder and 11/4 cups water for 3-4 whistles.
   
   
2. Heat 1/2 tsp oil in a saucepan, and fry the coriander, balck pepper corn, and red chillies and let cool, Fry the grated coconut for a few seconds and let cool. In a small spice or coffee grinder, grind all the ingredients into a coarse paste and set aside.
   
   
3. Heat the remaining oil in the same pan and add the asafoetida amd mustard and fry until the seeds start to pop. Add the onions and saute until translucent.
   
   
4. Add the ground masala and saute for a couple of minutes.
   
   
5. Add the turmeric powder, tamarind, spinach, and salt. Stir, cover and cook on low heat until spinach is cooked.
   
   
6. Mash the cooked toor dal and add it to the spinach along with 1/2 cup water, jaggery, and salt as needed.
   
   
7. Let the spinach-onion kootu come to a boil on low heat and remove from heat.
   
   
8. Serve the spinach-onion kootu with plain rice or roti.

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