spinach molagutal by Rajashree

Keerai (spinach/greens/palak): 300g
Toor dal: ¾ cup
grated coconut: ½ cup
mustard: 1 tsp
urad dal: 2 tsp
red chilli: 1
jeera: ½ tsp
turmeric powder: 1tsp
salt: to taste
Oil: 1tbsp

Wash and drain the greens, and cook. Pressure cook the toor dal with turmeric powder. Heat 1 tsp of the oil, add 1 tsp urad dal and 1 red chilli broken into bits, fry till the dal is pink in color. Remove. Grind coconut with fried dal and chilli and the jeera to a smooth paste. Boil the spinach puree with salt. Add the cooked toor dal and boil for 5 minutes. Add the ground coconut paste and add enough water to get pouring consistency. Boil. Remove from the stove. Heat the remaining oil, add the mustard seeds when they splutter, add the remaining urad dal, when the dal turns pink, pour into the keerai molagootal.

we make spinach molagutal like this.I copied this recepie from some blog but we do it this way.hope it helps.