Prepare a checklist. Keep essentials close at hand

Step 3
Cook mung with 4c of water in a bowl in a pressure cooker. Keep a plate over the bpwl, place potatoes on the plate. Cook both in the cooker
Keep the cooked mung aside. You may or may not peeps the potato. I do not peel ptato completely as potato skin is full of healthy nutrients. Cut potato into small cubes

To make the curry powder: Dry roast fenugreek seeds, cumin pepper, coriander, chilies in a pan on low flame and grind them all together to a fine powder.

Heat oil in a wok/skillet/sauce pan over medium heat and fry mustard seeds and fennel seeds. Stir in asafetida. Add urad dal and fry until golden brown. Add chilies. Wash the spinach well. Add spinach and sauté. Add 4 cups of water and bring to a boil. Do not cover the wok when cooking greens.
Add the cooked dal, potato pieces. Bring it to boil about 4 minutes. Add the masala powder and stir. Stir in the prepared coconut paste. Salt to taste. Turn off the heat. Stir in the lemon or lime juice.

Add the flavorful healthy spinach koottu to the cooked rice in the bowl. Mix rice with spinach potato koottu.. Taste; Add salt if needed.
Heat 1 tbsp ghee in a saucepan over medium heat. Fry the urad until golden brown. Add cumin and chilies, after a minute turn off the heat. Garnish the spinach koottu rice with the fried spices. Spinach koottu rice is simply delicious. Enjoy

Tip: Addition of lime juice is important. Lime juice is necessary for the nutrients absorption in the spinach by blood.