300gms of spinach - chopped finely/coarsely
1 1/2 cups of thoor dhall/mung dhall
a few pieces of birds eye chill(red/green)
2 tsp of ginger/garlic paste
2 -3 tbs of lemon juice or tamarind juice
1 cup of coconut milk ( I used fresh milk)
1 tsp of tumeric powder
salt to taste
1tsp of mustard seeds
1 onion finely sliced
1inch of finely sliced ginger
a few pieces of dry chillies
1 tsp of fennel seeds
1 tsp of cumin seeds
Wash and boil dhall with ginger/garlic paste and tumeric.
Once it is cooked, add in tomatoes, chillies and chopped spinach into the dhall and cooked further till the spinach is soft and cooked.
Heat oil in a separate wok.
Once hot add in hing, fry 1 -2 seconds. Add in mustard seeds.
Add in onions, ginger and fry for a few minutes. Add in dry chillies, curry leaves, cumins and fennel seeds. Fry till the onions are soft and light in color.
Pour this into the dhall, add in lemon juice, coconut milk and salt and stir well. Remove from heat once it starts to boil.
Serve hot with rice.