Cuisine: Andhra Pradesh state of India
Ingredients:
Ceylon Spinach - 1 big bunch
Moong dal (split green gram) - 2 cups
Tomato (chopped) - 6
Green chili (slit) - 5
Fenugreek seeds - 1/2 teaspoon
Water - 5 cups
Coconut oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Garlic cloves - 10
Dry red chilies - 2
Curry leaf - 1 sprig
Salt - as required
Turmeric powder - 1/4 teaspoon
Method:
Separate the Ceylon spinach leaves from the stalks. Rinse the leaves and drain the water completely. Chop the rinsed Ceylon spinach leaves and set aside. Wash the moong dal and drain the water completely. In a pressure cooker, add washed moong dal, chopped Ceylon spinach, chopped tomato, green chilies, fenugreek seeds and water. Pressure cook for 2 whistles. Heat oil in a pan and add mustard seeds and cumin seeds. Once they start crackling, add garlic cloves and dry red chilies. Saute for a few seconds and add curry leaves. Add this seasoning to the pressure cooked dal. Add salt, turmeric powder and let the dal boil for 2-3 minutes. Serve along with rice or roti.
Comments