Spinach Dal Curry

Ingredients A
60 gms spinach leaves
1 1/2 in chopped ginger
2 nips chopped garlic
1 medium-size onion, chopped finely
1 large tomato, discard the pulp, chopped
1/2 tsp cumin seeds
a dash of hing powder/Asafoetida
1 green chilli, chopped
2 tsp coriander powder
2 tsp chilli powder or sweet paprika
1/2 tsp turmeric powder
1 spring curry leaf
salt to taste


Ingredients B

1/2 cup gram dal /Kadala parupa/Australian dal
1/2 cup Toor dal
1/2 cup Mysore dal
1/2 tsp turmeric powder



Ingredients C
Tempering
3 dried red chillies, break into a few parts
1 medium-size onion, chopped
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 spring curry leaf




Methods:

Wash and soak ingredients A in water for about 20 mins. Then pressure cook all three dals,  with turmeric powder for about 3 to 4 whistles. Then smash the dals slightly. Keep aside.

In a wok, heat about 4 to 5 tbsp oil, add in cumin seeds, curry leaves,, hing powder, then the onions. Saute for about 2mins, then, add in chopped ginger-garlic and green chillies and saute for another 1min. After that, add in chopped tomatoes and saute until tomatoes turns mushy. Mix in chilli powder, coriander powder and turmeric powder and mix for 30 seconds. Add in chopped spinach and mix all the ingredients thoroughly. Then pour in the cooked dal into the mixture. Stir well. Add 2 cups water to the gravy and leave to simmer gently for 5mins. Add salt to taste.
Close fire once you get the desired consistency. A word of caution, once the curry cools, the curry will thicken therefore ensure that the curry is lightly watery. Dish out.

Now, we need to prepare the tempering. In a pan, heat about 1 tbsp oil. Throw in dried chillies, cumin seeds, mustard seeds, curry leaves and then onions. Leave to cook until onions soften. Then mix the tempering onto the curry. Stir and serve with white rice. The curry can be served with chapati as well.

Note:You can mix the spinach leaves once you mix in the cooked dal or follow the steps as written above. Sometimes, I replace Mysore dal with mung dal.