Keerai Kulambu/Spinach Gravy

Keera kulambu is the healthy south Indian dish served with rice. Keerai/Spinach is cooked with dal & Indian seasonings. This is my mom’s signature dish. This taste great with potato fry, beetroot poriyal and papad / Appalam. Cooking is just as creative and imaginative activity. Cooking requires the real passion rather than exact measurements.


Ingredients
Spinach / Keerai – A bunch - Separate the leaves and wash well.
Toor Dal – ½ cup
Green chilies – 2
Tomato - 1 (if its small use 2 tomatoes) finely chopped
Salt to taste
Mustard – ¼ tsp
Hing/Asafetida – 2 pinch
Cumin Seeds – ¼ tsp
Red chilies – 2
Water – 1 cup
Oil/ghee

Method
In a pressure cooker, put toor dal, green chilies, Tomato, spinach, salt and water. After three to four whistles turn off the fire and let it cool down. By using hand blender smash the cooked ingredients in the pressure cooker. Heat oil in a pan and add mustard, cumin seeds, hing, red chilies and add it in the Pressure cooker/cooked spinach.




Note : Serve with rice...more of this spinach gravy and less amount of rice.