Preparation
Step: 1/6
Heat the oil in a pan and fry the mustard seeds and urad dal until the lentils turn into a light brown colour.

Step: 2/6
Add the dried red chillies and fry until they turn bright red and crisp.

Step: 3/6
Add the curry leaves and fry for a few seconds.

Step: 4/6
Now combine the chopped spinach along with the fried spices and herbs and toss on a high flame for 3-4 minutes until spinach is nearly cooked.

Step: 5/6
Season with salt and combine well.

Step: 6/6
Remove into a bowl and garnish with fresh coconut.
Tip:
Grate a whole coconut and freeze it in an ice tray. Remove each of the cubes and save in a resealable bag in the freezer. This gives you instant access to fresh grated coconut for recipes such as this one.
You can also use frozen chopped spinach for the recipe.
