Split Pigeon peas and Spinach thick Sambar (Bele Palakna Massoppu)

Ingredients
3/4 cup split pigeon peas or toor dal (thogari bele)
1 bunch spinach (palak soppu)
1 medium size onion (erulli)
1 tomato
1 tsp mustard seeds (sasuve)
1 tsp cumin seeds (jeera)
1 stalk curry leaves (karibevu)
2 pinch of asafetida (ingu)
1 tbsp oil (enne)

Masala
1/2 cup fresh or frozen shredded coconut (kayi thuri)
1/2 tsp cumin seeds (jeera)
10 to 12 green chillies (hasi menasu)
1 tsp turmeric powder (arishina)

Method
Wash and cook the split pigeon peas (bele) with adding 1 to 2 cup of water in the pressure cooker.
For masala, blend coconut, cumin seeds, green chillies and turmeric powder with little water. Blend until smooth paste and put it aside.
Pour oil in a pot or pan, place it on the stove. When oil heats up add mustard seeds, cumin seeds, asafetida (ingu), onion, curry leaves. fry until onion turns pinkish brown, then add tomato and spinach (palak) and stir it for 10 to20 seconds. Now add ground
                                              masala fry for 2 to 3 minutes, then add cooked split pigeon peas or toor dal (bele) and bring it to boil. Your masoppu is ready to eat. Serve with Rice, Roti, and Chapathi. It goes well with everything.

Serving size ; 4 to 6