Toor Dal - 1 cup (wash & soak in 1 cup warm water for 1/2 hour)
Spinach, chopped - 2 cups
Onion - 1 medium, roughly chopped
Green chillies - 3, slit lengthwise
Salt to taste
Water - 1 cup
Ghee - 1tsp
Amchur (dry mango) powder - 2 tsp
Mustard seeds - 1 tsp
Dried red chillies - 2, tear and deseed
Cumin seeds - 1/4 tsp
Curry leaves - 1 sprig
Oil - 1 tsp
- Pressure cook toor dal and spinach with onion and green chillies for upto 3 whistles.
- Once steam is released, open the lid and mash the dal mixture lightly.
- Heat oil in a pan for seasoning. Add mustard seeds and when they splutter, add rest of the ingredients listed under seasoning. Add this seasoning to dal mixture.
- Add amchur powder, ghee and adjust salt.