Ingredients - Serves 4-5
- 4 cups fresh spinach, chopped or 4 blocks of frozen spinach
- 30 g tamarind
- 2 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
- ½ cup split pigeon peas (toor dal) or split red lentils (masoor dal) (split pigeon peas/toor dal will take longer to cook)
- 1½-2 cups water
- 1 tsp turmeric powder
- ½ tsp red chilli powder, optional
- Salt, to taste
- For the tempering
- 3 tbsp oil
- ½ tsp fenugreek seeds
- 1 tsp mustard seeds
- 4-5 dried red chillies, broken into small pieces
- a pinch of asafoetida (hing)
Steps
- Cook the lentils separately until soft and mushy
- Heat ½ cup of water and soak the tamarind for 10-15 minutes. Using your fingers, squeeze out the juice and discard everything else. Set aside
- Heat the oil in a pan. Fry fenugreek seeds until they start to brown. Add mustard seeds and dried red chillies and fry till the mustard seeds start to splutter
- Add the chillies and a pinch of asafoetida. Mix in the spinach and tamarind juice and cook until soft and mushy
- Add turmeric and red chilli powder, mix well
- Mix in the cooked pigeon peas (toor dal) or red lentils (masoor dal), add the remaining 1-1½ cups of water and bring to a boil
- Season with salt and serve hot with rice
Use a {pressure cooker} to speed up the cooking
By Sirisha Tadimalla on