Grind coconut and cumin to a fine paste
pressure Cook toor+moong dal until done and keep it ready
Heat coconut oil in a earthen pot, crackle cumin seeds and mustard seeds
saute chopped onions and garlic until onions are transparent.
put in chopped tomatoes and saute till mushy
Add the cleaned leafy spinach and saute till it shrinks
Add turmeric powder, chilli powder, sambar powder. Mix it well.
Add cooked dal and enough water to bring it to a curry consistency and keep it closed in medium flame until it comes to rolling boil.
Open and add the coconut paste, salt and mix well. bring it just to a boil and put off.