bk

Ingredients

1.Spinach – 2 bunches

2.Tuvar dal – 25 gm

3.Onion – ½ chopped

4.Tomato – 1 chopped

5.Tamarind – 1 tbsp paste or 1 pod

6.Green chilli – 4

7.Garlic – 3 pods

8.Turmeric powder - ¼ tsp

9.Mustard seeds – 1 tsp

10.Red chilli – 2

11.Asafoetida – Pinch

12.Salt to taste

13.Oil – 1 tbsp

Method

1.Pressure cook dal ,Onion,Tomato,Green chilli,Garlic,Tamarind and Turmeric powder with half cup water or cook in a container till dal becomes mushy and vegetables are cooked.

2.In a separate pan cook spinach ,sprinkling little water.This will take 5 minutes.

(We dont want to over cook spinach,so we are not pressure cooking spinach.If you are cooking in a cointainer ,finally add spinach and cook for 5 minutes.)

3.Blend spinach and dal with enough salt.

4.Heat oil in a small pan , add Mustard seeds let it splitter.Add Asafoetida,then Red chilli, let it roast.

Mix it with the blended mixture.

5.Serve with rice and Chappathi.

6.Mix rice and spinach gravy and pack it for lunch.Have chips as side