The spring onions and garlic puree give an amazing texture and layers of flavor to the curry. The tomatoes serve to complement an otherwise complete recipe.
- 1 bunch spinach washed and finely chopped
- 1 cup yellow lentils (moong dal without skins)
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 10 to 12 curry leaves
- 3 dried whole red chillies
- 1 pinch asafoetida (hing)
- 1 tbsp grated ginger
- 1 tbsp minced garlic or garlic paste
- 3 spring onions chopped (with the greens)
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tomato finely chopped
- salt to taste
Wash the lentils and pressure cook them till they are soft. Keep them aside to cool. Wash and chop the spinach and spring onions.
Heat the oil in a wok and add the mustard seeds. Once they start crackling, add the cumin seeds, red chillies, curry leaves and asafoetida. Now add the ginger and garlic paste and saute for 30 seconds. Add the spring onions and saute for two minutes. Add the spinach and saute for three minutes till the spinach goes soft.
Add the tomatoes and cook well for two more minutes. Add the cooked lentils, 2 cups water, turmeric powder, salt and red chilli powder. Mix well and bring the curry to a boil. Turn down the heat and simmer for five minutes.
Serve hot with chapati or rice.