Wash the spinach leaves and trim the roots and keep it aside. Chop the onions finely, and the tomatoes roughly and keep aside.
Wash the dry moong dal and cook it in a pressure cooker or in a pot with 1 and 1/2 cups of water and turmeric powder and kept aside.
Heat a pan to medium heat and add green chillies, garlic pods, and the washed and trimmed spinach and let it wilt down on the pan completely. Move it around gently to allow the heat to touch the leaves. The moisture in the spinach while washing is enough. If you feel the spinach is getting stuck on the pan or getting dry add a table spoon of water to it and allow it to wilt.
Once done allow it to cool down and blend the spinach along with the green chillies and the garlic pods to a coarse mixture.
Add in the ground spinach mixture., rinse the blender jar with 2 cups of water and mix it in. Check for salt, cover and simmer it for 10 minutes until you see small bubbles around the edges of the pan/pot.
Turn off the flame and transfer to your serving dish. As always the final step is tadka or talippu. Heat a small wok, add 1 tbsp ghee to it and add mustard seeds to it, allow it to crackle and next add cumin and dry red chillies. Once you see the cumin and red chillies have become lightly toasted, add curry leaves and switch off the flame. When the tadka is still hot add asafoetida and mix it with a spoon.
Add the hot tadka prepared on the keerai masiyal (spinach and lentil curry) prepared Serve it hot with Rice.
Notes
Sambar powder can be replaced with 1/2 tsp coriander powder + 1/2 tsp red chilli powder + 1/4 tsp cumin powder
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