1 cup Toor Dhal (lentils)
1/2 tspn turmeric powder
1 tspn curry powder
Water to boil
Salt to taste
Method
Wash the Dhal well and boil with turmeric and curry powder. When the lentils are cooked drain the excess water and add salt to taste and set aside(If you over cook the lentils it will be hard to temper).
Tempering Ingredients
1 bunch spinach (you can use 1 pk frozen spinach-thawed)
1/2 onion sliced
2-3 dried red chillies
1 tspn mustard seeds
1 sprig curry leaves
1/2 tspn chillie powder
1 tspn crushed red chillies
1 clove garlic chopped
1 tspn lime juice or tamarind juice(optional)
Method
Wash and cut the spinach into large pieces and let it dry in a colander. When it’s dry place a non-stick pan in a stove over medium heat and add 1 tbsn cooking oil and temper the onions. When the onions turn golden brown add the curry leaves, mustard seeds, dried red chillies, chopped garlic and chillie powder. Now add the spinach and lentils and stir well. Cook the leaves for few minutes and add crushed red chillies and salt to taste. You can add a little lime or tamarind juice if desired and remove from the stove and enjoy with rice.
