Cut spinach and boil for 5 minutesadding salt and turmeric powder. Leave aside. Boil 1 cup of toor dal with 1/4 teaspoon of turmeric powder to a fine paste.Roast 1 teaspoon urud dal, grated coconut, 1 red chili, a pinch of black pepper and 1/2 teaspoon cumin seeds.Add the ground coconut paste and cooked toordal to spinach. Bring it to boil.season with spluttered mustard seeds, and roasted urud dal. This goes well with rice.