Ingredients (serves for 2)
Toor dal - 1/2 cup (1 cup size= 150 ml)
keerai (spinach) - 1 cup
oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
fenugreek seeds - 1/4 tsp
cumin seeds - 1/2 tsp
shallots (small onion ) - 6- 10 nos
green chili - 2
tamarind - 1 gooseberry sized
turmeric - 1/4 tsp
coriander powder - 1 1/2 tsp
chili powder - 3/4 tsp
asafoetida - a pinch
salt - as needed
coriander leaves
Method:
- cut shallots into half and slit the green chilies lengthwise. chop the spinach as well
- Pressure cook dal by adding enough water for 2 - 3 whistles
- heat a vessel with oil and add mustard seeds, urad dal, fenugreek seeds and cumin seeds
- once it splutters, add shallots and green chili
- saute till it become golden brown in color.
- extract tamarind juice in 2 cups of water and add it to the vessel
- add turmeric powder, salt, red chili powder and coriander powder.
- Bring it to boil and then add spinach
- let it cook for 5 mins . Mix well for even cooking
- add cooked toor dal and asafoetida
- let it boil for 5 mins and then switch off the flame
- garnish with coriander leaves and serve hot with white rice.
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