First, chop and rinse spinach and keep it aside.

Soak toor dal for 15 minutes.

In a blender jar, add shredded coconut, green chillies, and cumin seeds.

Blitz to a smooth paste. Add water if it's too dry. Keep it aside for now.

Turn on the Instant Pot in 'Saute' mode and add oil. Once it beeps, temper mustard seeds and urad dal.

Once the urad dal turns light golden, add the coconut paste and ¼ cup water.

Drain the water from the lentils and add them to the pot. Give it a mix.

Next, add the chopped spinach. Mix it all together.

Add water or vegetable stock, and salt. The level of water should just be 1 inch above the spinach.

Basically, it should be fully submerged in the water. Turn off the saute mode.

Close the lid and select 'Manual/Pressure' mode. Cook for 8 minutes and release pressure naturally.

Once done, open the lid and give it a quick stir. Keerai Kootu is ready to serve.

Add the chopped spinach, tur dal lentils, water or stock, salt, and turmeric powder to a pressure cooker or vessel and cook. I usually cook everything in a pressure cooker as it's convenient.

Give it 2-3 whistles as the lentils must get well cooked. Do not drain the water once done and keep it aside for now.

Meanwhile, prepare the coconut paste as mentioned above.

Heat oil in a pan, temper mustard seeds, then add urad dal, asafoetida, and curry leaves. Fry for 30 seconds or till the urad dal turns golden.

Then add the coconut mixture to the pan and fry for 2-3 minutes.

Then add the boiled spinach and lentils mixture to the pan. Simmer and bring it to a boil.

If the curry is too liquid, then just mix little flour and water and add it to the pan. It will thicken instantly.