Spinach Saute

          Since spinach or any green leafy vegetable is a favorite at my home, we have it at least a couple of times in a week, and now after coming to India, we get so many varieties too. Today's dish is a simple saute, though I have called it 'Spinach Saute', I have used Amaranth leaves (Mulai Keerai in Tamil) that you can also get in the US. It's a nice side dish with rice or rotis, not very spicy and needs very few ingredients..

Need To Have

• Amaranth Leaves - 1 bunch
• Tuvar Dal (Split Pigeon Peas) - 1/4 cup
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Urad Dal (Black Gram) - 1 teaspoon
• Dried Red Chillies - 2
• Asafoetida - 1/4 teaspoon
• Grated Coconut - 1 to 2 tablespoons

Method
          Wash and soak the tuvar dal for an hour, clean the amaranth leaves by removing the hard stems at the end, wash and chop, comes to about 2 cups packed. Heat some oil, add the urad dal, mustard and cumin seeds, when it starts spluttering add the asafoetida and the dry chillies, followed by the amaranth leaves and the tuvar dal. Add some salt, cover and cook till the greens is done and the tuvar dal is soft when you pinch it with your fingers. Lastly add the grated coconut, mix and serve warm.

Note
The liquid from the greens is enough to cook the dal, if needed sprinkle some water, stir it in between.
You can add a couple of crushed garlic for flavor and leave out the asafoetida.
Adding coconut at the end is optional, add it if you like coconut.
Can use regular spinach also instead of amaranth leaves, or any greens that doesn't become very mushy when cooked.
You can add red chilli flakes instead of the dried red chillies.