Keerai Mologutal (South Indian Spinach-Lentil Stew) - cooking recipe

Ingredients

1 bunch fresh spinach, washed,not dried,coarsely chopped
1 teaspoon salt (or to taste)
4 cups water
1/2 cup yellow lentils (tur dal)
1/8 teaspoon turmeric powder
1/2 cup shredded coconut
1 teaspoon cumin
1/2 red chile
1/2 cup water
1 tablespoon vegetable oil
3/4 teaspoon mustard seeds
1 teaspoon Urad Dal (skinned and split black gram)

Preparation

Make sure that you don't dry the spinach after washing.
Cook the chopped spinach in a microwavable bowl, covered, in a microwave on HIGH for 5 minutes, with 1 teaspoon salt, stirring thrice.
Set aside to cool.
Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
Do not drain.
Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
Remove from the blender and set aside.
In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
Mix the spinach, coconut paste, and cooked lentils (along with its water) together in a large pot and bring it to a boil, stirring occasionally.
Remove from the flame and set aside.
While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
Stir, and serve hot, over plained steamed rice.