Spinach – one bunch
Moongdal – 1/2 cup
Rasam powder – 2 tsp
Shredded Coconut – 4 to 5 tsp
Cumin – 1 tsp
Mustard – 1 tsp
Vegetable oil and salt to taste
Pressure cook dal and spinach with 1/4 tsp of oil and a pinch of tumeric
Blend coconut and rasam powder in a blender.
Heat some oil in a bottom vessel. Add mustard and cumin seeds.
Pour the dal and Spinach mixture and Keep it boil for 3 to 4 min.
Add coconut and rasam mixture. Add salt to taste.
Boil for few more minutes and swtich off the gas.
Tasty Keerai with Rasam podi is ready to eat!!!