clear the palak leaves, wash and cut them into 2 inch pieces. roast the jeera on low fire with outoil or ghee. grind the fried jeera andgratedcoconut into a smooth paste and keep a side.
pressure cook the thoor dhal and keep aside.
heat oil in a pan.addmustard seeds. when they splutter, add sliced onion. fry till they turn light brown in colour. then add chillies powder,palakleaves,salt and water. let it boil. when the palak is cocked,add the ground paste and thoor dhal.lets boil for 5 minutes and remove from fire.
serve from chapatis or rice.