To prepare the masala blend grated coconut, cumin seeds, 1/2 tsp turmeric powder, salt & black pepper corns.
Boil the Arhar Dal (Pigeon Pea) with a pinch of salt and turmeric powder.
In a deep saucepan or kadhai, heat oil. Add chopped shallots & garlic. Shallow fry this for around 4-5 mins in low heat. Add spinach or red spinach leaves & chopped green chillies, and stir well. Cover the pan with a lid and cook it for another 5 mins. Add boiled Arhar Dal & masala prepared earlier. Cook it for another 5 mins.
Garnish with Amul cream and serve hot with rice.