|Chopped spinach||1 Bunch (100 gm)|
|Toor dal||1 Cup (16 tbs)|
|Tamarind juice||2 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon (jeera)|
|Dry red chillies||1|
|Garlic pods||2 , crushed|
|Methi||1 Tablespoon (Fenugreek)|
|Turmeric powder||1⁄2 Teaspoon|
|Chilly powder||1 Pinch|
Wash Toor Dal. Pressure cook Dal with 2 cups water with tomato, spinach, turmeric powder for up to 3 whistles. Keep aside.
Heat 3 tbs oil in a shallow pan. Add mustard seeds & allow them to splutter; Then add cumin seeds, dry red chilly, onion, garlic pods & saute until garlic turns light brown. Add a few methi leaves if you desire.
Add the above seasoning to Dal. Add salt, a pinch of chilly powder and tamarind juice.
If you feel the consistency of Dal is too thick/hard, you can add half cup of water & cook until required consistency is reached.
Serve Hot with Rice/Rotis.
Variation: Palak/Spinach can be substituted with Lauki/Bottle gourd, Ridge gourd, gherkin/tindora. Only make sure these veggies are boiled until they become tender. Rest of the procedure remains the same.