Ingredients:

• Spinach – 2 bunches
• Toor Dal – 1 cup
• Onion – 1
• Green chillies – 2
• Tamarind – 1 small ball (or Tamarind paste – 1 tsp)
• Sambar powder – 1 to 1.5 tsps
• Turmeric – 1/4 tsp
• Curry leaves
• Salt – as per taste
• For Seasoning:
• Oil – 2 tsps
• Mustard Seeds – 1/4 tsp
• Jeera – 1/4 tsp
• Red Chillies – 1
• Hing – 1 pinch

Method:

1. Pressure cook dal separately, adding adequate water. Keep aside.
2. Wash the spinach leaves and chop them.
3. Chop onions and green chillies.
4. Soak the tamarind in water for some time and squeeze the pulp (do not make thick paste).
5. Now mix all the above (except dal) adding curry leaves, turmeric powder and sambhar powder. Boil it till the spinach leaves and the onions are cooked well.
6. Once the spinach and onions are cooked, add the dal. Mix well.
7. Heat oil in a pan, add mustard seeds, jeera, red chillies and hing.
8. After the mustard seeds splutter, add this to the spinach and dal mixture. Serve with hot rice and ghee or rotis.

Recipe courtesy of Sify Bawarchi