Ingredients:
- 1 cup masoor dal (split red lentil)
- 1 cup chopped spinach leaves
- 1 fenugreek (methi) leaves
- 1/2 cup chopped coriander leaves
- 1 onion, chopped
- 1 tsp cumin seeds
- 2 tsp dried mango powder (amchur)
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 3/4 tsp chilli powder
- 2 tbsp ghee
- salt to taste
For the paste
- 3 cloves of garlic
- 2 green chillies
- 25 mm. (1″) piece of ginger
Method:
- Grind the paste ingredients into fine paste and keep aside
- Clean, wash and soak the masoor dal in water for about 30 minutes and then drain
- Add the turmeric powder, salt and 2 cups of water and pressure cook till the dal is cooked (3 whistles)
- Whisk well to mash the dal and keep it aside
- Heat the ghee in a large pan, add the onions and cumin seeds and fry for about 2 minutes
- Add the spinach, fenugreek and coriander leaves and cook for 2-3 minutes till the leaves are tender
- Add amchur powder, tomatoes, chili powder, ground paste and salt and sauté for a couple of minutes
- Add the cooked dal and 1/2 water and bring to boil and then simmer for a few minutes
- Serve hot with rice