Spinach chundal

Ingredients:
2 tbsp split mung dal
3 whole red chilies
1 tsp urad dal
1 packet frozen spinach
1/2 tsp mustard seeds
1 pinch of asafoetida
4 curry leaves
1 tbsp oil
1 tsp sugar
1 pinch of soda
Salt to taste

Method:
In a frying pan put oil, add mustard seeds, urad dal, red chilies, asafoetida, and curry leaves. When the mustard seeds pop and the urad dal turns golden, add one glass of water and the mung dal. Let it cook until the dal becomes tender. Don't overcook. Add the spinach, salt and a pinch of soda to retain the color of the spinach.
When the spinach is cooked add sugar and coconut, and stir well.
Serve with rice or chapati.