Spinach or Keera Masiyal

This plain looking dish is easy to make and is a whole meal in itself. Lentils, spinach and some ghee for fat to make it a comfort food. I eat this like stew on cold winter days with clarified butter substituted for oil. All this recipe asks for is a teeny-tiny bit of ghee and a little goes a long way by means of satiety and taste.

Ingredients

1 bunch spinach or greens of any kind.
1/2 cup Moong dal

Tadka
1/2 tsp butter or ghee
1/4 tsp Cumin seeds
2 Dried Red chillies split into half

Method

1. Spinach leaves gathers dirt and soil on its leaves. Wash it well atleast a couple of rinses prior to cutting the leaves. Again, for most veggies, I wash and then chop. Roughly chop the leaves. 
2. In a pressure cooker cook the dal and the leaves with salt, turmeric powder and 2 cups water for a couple of whistles. Cooking tip 101 : Do not open pressure cooker right away.
3. Once done, or right before eating, open the cooker and add the tadka. For the tadka, melt the butter in a small pan. Once it turns slight golden add cumin seeds and red chillies for a few seconds.
4. Add the tadka to the spinach and mix well. I like my masiyal in a stew like consistency.