Clean husked green gram and in water few times. Drain the water. Pressure cook with 3/4th cup of water. Let it cool down and mash it nicely.

Chop spinach roughly. Boil in pan with 1/2 cup of water till vegetables are soft and cooked. Let it cool down and mash it lightly.

Grind coconut with green chillies and cumin seeds with little water to make a paste.

Add Cooked vegetables, lentils and coconut paste in a sauce pan. Mix well and adjust the consistency by adding a little water. This curry is thick. So, do not add too much of water.

Heat the sauce pan, add turmeric powder, mix and let the curry simmer for few minutes.

Add salt to taste and mix well and remove from flame.

Heat oil in a small frying pan. Add mustard seeds and white lentil.

Once mustard seeds crackle, add red chillies and curry leaves.

Add this tempering over the curry and serve.