Step 1

Place the toor dal and moong dal in a pressure cooker or Instant Pot liner or saucepan. Add turmeric and enough water to cover by an inch.

Step 2

Stir in the chopped Malabar spinach leaves and pressure cook for three whistles, or for 10 minutes in the Instant Pot on high pressure. If cooking the dals in a saucepan, let the lentils come to a boil, then reduce heat to a simmer and cook until the dals are very soft and break easily.

Step 3

In a pot or saute pan heat a teaspoon of oil. Add the coriander seeds, onions and red chilli peppers. Saute until the onions begin to change color. Remove to a plate and let the mixture cool a bit.

Step 4

Place the roasted onions, coriander and chilli peppers in a blender jar with grated coconut (or coconut milk). Add ½ cup water and blend to a smooth paste.

Step 5

Add the cooked dal and greens to the pot along with the blended coconut-onion masala and peanuts.

Step 6

Bring the curry to boil over medium heat, then turn down the heat, cover, and let it simmer 10 minutes. Stir in the sugar or jaggery and add salt to taste.

Step 7

In a small skillet, heat a teaspoon of oil over medium heat. Add mustard seeds and, when they sputter, add sliced garlic. Fry until the garlic gets lightly golden. Turn off heat.

Step 8

Pour the tadka into the Malabar spinach curry and mix well. Turn off heat.