Ingredients:

• 2 cups – cleaned, destalked Drumstick leaves, chopped
• 1/2 cup – spinach, chopped
• 1 cup – yellow lentil (masoor dal)
• 1 tbsp – skinned green gram (yellow moong dal)
• 1 – onion, finely chopped
• 1 – tomato, finely chopped
• 1 – green chilli, slit lengthwise
• 1 tsp – ginger, grated
• 1 tsp – garlic, crushed
• 1 tsp – Red Chilli powder
• 1 tsp – Dhania powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 1/2 tsp each – Cumin seeds and Mustard Seeds
• 3-4 pinches – Asafoetida powder
• salt to taste
• 1 cup – water
• 1/2 tsp – Wheat flour
• 2 tbsp – oil

Method:

  1. Finely chop the spinach and drumstick leaves.
  2. Wash the dals together. Drain and keep aside.
  3. Heat 1 tbsp of oil in a pressure cooker or pressure pan.
  4. Add the seeds and allow them to splutter.
  5. Add the onion pieces and stir-fry until transparent.
  6. Add the tomato pieces, all the powdered masalas, salt and the dals.
  7. Add 1/2 cup of water. Cover and cook in the pressure cooker (1 whistle).
  8. Churn very gently with a manual churner.
  9. Dissolve wheat flour in the remaining water and add to the curry.
  10. Cook the curry again, simmering for 2-3 minutes.
  11. Heat the remaining oil in a small pan.
  12. Add asafoetida, ginger, garlic and chilli and allow to sizzle. Pour the sizzling tempering into the curry and cover with a loose lid.
  13. Keep aside for 3-4 minutes.
  14. Serve hot with plain steamed rice, coconut rice or rotis.

Recipe courtesy of Sify Bawarchi