Serves 3 to 4
- Spinach – 1 bunch or 5 cups
- Onion (chopped) – 1 heaping cup
- Moong Dal – 4 Tbsp
- Cumin Seeds – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Tamarind – lime size ball
- Curry Leaves – 1 sprig
- Oil – 2 Tbsp
- Salt – to taste
- Red Chilli Whole (broken) – 2
- Green Chillies (chopped) – 2 Tbsp or to taste
- Ginger (grated)- 1 tsp
- Garlic – 2 big cloves
Step 1 : Soak Moong Dal for atleast half an hour
Step 2 : Heat a pan and add oil, when the oil is hot add mustard seeds, cumin seeds, curry leaves, red chilli whole.
Step 3 : Add Ginger garlic green chillies and cook till all the raw flavour of the ginger garlic is lost
Step 4 : Add onion and 1/4 ttsp of salt and reduce the heat between MEDIUM to LOW, cover and cook till the onion turn tranperant.
Step 5 : Add spinach and tamarind and cover it to cook till the dal and spinach are cooked well.
Step 6 : The dal will be cooked from the moisture that is oozed from the Spinach if not add extra water to cook the dal. Cook for 7 to 10 min covered, keep stirring once in a while, take care not to burn anything.
Step 7 : Add salt to taste and open the cover and cook for another two min till all the water is evaporated and everything is cooked well.
Step 8 : Serve it hot with rice.