Spinach with Moong dal/Pachai payaru-Spinach Kadaisal

Ingredients
Moong dal-1/4cup
Cleaned and washed spinach-1/2cup[tightly packed]
Shallots-6 (or) Chopped red onion-3tablespoons
Tomato(big)-1
Red chilly-3
Coriander seeds-1teaspoon
Cumin seeds-1teaspoon
Turmeric powder-1/8teaspoon
Chilly powder-1/2teaspoon
Sambar powder-1/2teaspoon(optional)
Salt
Oil

Method
Pressure cook the moong dal with tomato and a pinch of turmeric powder.
Chop the onions and spinach.
Heat oil in a pan, add the coriander and cumin seeds, let them splutter.
Add the onions, broken red chillies and fry for couple of minutes.
Now add in the chilly powder, turmeric powder, sambar powder and fry for a minute.
Add in the spinach with 1/4 cup of water and cook for few minutes.
Add the pressure cooked moong bean and tomato with enough salt.
Give it a nice boil, put off the flame and let the content cool.
Mash it with a masher or a ladle, and the delicious moong dal spinach gravy is ready. It goes well with white rice. Serve it with hot rice and a dollop of ghee/coconut oil, along with curd chilly/mor milagai. This is the best combo! You can serve with your choice of dry vegetable curries.