Heat a tablespoon of coconut oil in a Kadai | Pan over medium-high heat. Then add the chopped onions and saute until the onions turn translucent.
Grind the ingredients mentioned under to grind, using little water into a thick smooth paste.
Once the spinach is well cooked, add the ground coconut paste and dahl. Bring it to a boil and turn off the flame.
Heat the remaining tablespoon oil in a separate Kadai, once the oil shimmers, add the mustard seeds and let it splutter. Then add the cumin seeds, channa dahl, urad dahl, curry leaves, red chillies and fry for a second.
Pasalai Keerai Poricha Kootu | Spinach Poricha Kootu https://themagicsaucepan.com/main-course/kootu/pasalai-keerai-poricha-kootu-spinach