Ingredients:

• 2 cups – Spinach stems
• 1/2 cup – split moong dal
• A pinch of Turmeric
• 1/2 tsp – Chilli powder
• Salt
• For Seasoning:
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Bengal Gram (pachi senaga pappu, Channa dal)
• 1/4 tsp – Black gram
• 1 – Dry Red Chilli
• Some Curry leaves
• 1 tsp – Oil

Method:

1. Wash and soak split moong dal for 30 minutes.
2. Meanwhile, wash and chop spinach stems into small pieces or snip with scissors.
3. In a non-stick pan, heat oil and add mustard seeds.
4. When these splutter, add cumin seeds along with the red chilli (broken in two pieces), Bengal gram, black gram, curry leaves and fry well until the dals turn golden brown in colour.
5. Then add the chopped spinach stems and stir well.
6. Sprinkle some water, mix and leave the pan on a low flame for some time until the stems appear cooked and lose the raw taste.
7. Add turmeric while half way through the cooking and mix well.
8. When the stems appear cooked, add the soaked moong dal and mix well.
9. Sprinkle some more water if needed.
10. Adjust salt.
11. Cook again for a little while, but keep stirring frequently.
12. Turn off the flame after the curry becomes dry.
13. Check if it is cooked and transfer into a serving bowl.
14. Enjoy with hot rice.
15. Recipe courtesy: Uma Priya
16. http://www.trendyrelish.com/