Spinach-Moong Dhal stir fry (Keerai PaasiParuppu Poriyal)

Category: Lunch / Poriyal
Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings:  2-3 servings

Spinach-Moong Dhal Stir Fry

 Both the Spinach and Moong dhal are really healthy foods and very much needed for the growing kids. The usual Keerai Poriyal and Kootu will be boring for them if we give them in the same form. So just tried this one and the kids will really love this since the consistency is not mushy and also colourful:) Also this one is a comforting food without any spice powders and masalas!

 Ingredients:

• Spinach leaves, cleaned and chopped - Around 4 cups
• Split Yellow Moong dhal - 1/4 cup
• Turmeric powder - a pinch
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Ginger, grated - 1 tsp
• Garlic, grated - 1 tsp
• Red chilly - 1 no (adjust as per spice level)
• Small onion, chopped - 6-7 nos
• Salt - to taste
• Fresh Coconut, grated - 1-2 tbsp

Method:

1. Wash and soak the Moong dhal in hot water along with turmeric powder for atleast 5-10 mins or even we can cook them until it becomes soft but still it should retain its shape. If we are having enough time, we can soak it for around 30-40 mins in water 
2. After soaking, drain the water from the dhal and keep it ready
3. Clean and chop the spinach leaves, onions, ginger, garlic and keep them ready
4. Heat oil in a wide pan, once it becomes hot add mustard seeds followed by red chilly, grated ginger, garlic and saute for a min
   
5. Add the chopped small onions and fry for another min
   
6. Now add the soaked and drained moong dhal, saute for 2-5 mins until it gets cooked but still hold its shape
   
7. Add the chopped spinach and saute for a min
   
8. Continue to cook in medium flame without covering with lid, until the spinach leaves gets cooked
   
9. Add required salt and allow to cook until all the water evaporates
10. When it becomes little dry, switch it off and add the freshly grated coconut
    
11. Serve hot with rice or even with chapathis:)