Spinach Kootu with Pepper

Ingredients

Spinach – 1 packet / 2 bundles

Dry red chilli – 3Nos.

Black Pepper seeds – 2 teaspoon

Tomato – 2 Nos.

Coconut scrapings – 1 cup

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Bengal gram dhal – 1 teaspoon

Asafoetida – pinch

Salt – to taste

Oil – 1 teaspoon

Method

a) Fine grind – coconut scrapings, red chilli, black pepper with little water.

b) Cut spinach into small pieces.

c) Keep a pan on medium flame, add spinach, tomato with little water and allow this to cook.

d) Add salt, asafoetida, ground masala and cooked toor dhal to spinach.

e) Allow this on flame for 5 mins until it loses raw smell.

f) In a separate pan, add tempering – mustard, urad dhal, Bengal gram dhal.

g) Add the tempering to the cooked spinach.