In this traditional recipe, urad dal, dried red chilies, and whole black pepper are roasted in oil and ground along with coconut to a paste and added to the cooked spinach, which is simmered. The roasting of dal and spices adds immense flavor to this kootu or curry. Any greens can be used for this recipe. Veggies can be cooked in this style kootu but their quantity would differ than the greens and I would share a recipe soon with veggie.
Ponnaganni keerai 4 cups, loosely packed
Salt - 3/4 tsp
Split moong dhal - 1/3 cup
Water - 3 cups
In a pan, heat ghee/oil. Add the torn red chilies and mustard seeds and when it splutters add the split urad dhal and cumin. Add asafetida, and fry for a few seconds. Pour it onto the kootu.