1. In a vessel, pour 2 cups of water and add the moong dhal.
2. After a few minutes, when the dhal is half cooked, add the chopped spinach, tomatoes, green chillies and baking soda.
3. Blend the cummin seeds and grated coconut into a fine paste by adding water and keep it aside.
4. Once the spinach is well cooked add the cummin seeds + coconut mixture and stir it until the mixture is all well blended.
5. If you feel that the spinach is too much watery, take some rice flour and mix it with water and add it to the spinach. This will turn the watery spinach into a thicker consistency.

Spinach Dhal goes well with "Vetral Kozhambu" which is one the specialties of South Indian cooking.