Spinach and Dhal curry

• Spinach - 100g
• Mung dal - 125g
• Onion small - 1
• Garlic - 2 cloves
• Tomato - 1/2
• Green chilli - 1
• Cinnamon - 1/2" long strip
• Butter - 10g (optional)
• Oil - 2 tblsp
• Chopped coriander leaves - 2-3 tsp
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder -3/4 tsp
• Cumin (jeera) powder - 1/2 tsp
• Garam masala - 1/2 tsp

1. Rinse the dal and drain it.
2. Chop all the onion, tomato, chilli and coriander leaves.
3. If the spinach available smells of mud and had lots of mud clinging to it, removes the bottom of the root, wash it thoroughly 2-3 times, chop it coarsely and cook it separately in a bowl of water, drain and keep it. If it is clean enough, chop and keep the raw spinach.
4. ** Heat a pressure cooker pan on the stove.
5. ** Add dal, about 250ml of water, 1 garlic clove and turmeric powder.
6. ** Cover and pressure cook. Switch off after two whistles and open when the pressure is gone.
7. Heat a separate pan and add oil.
8. Add cinnamon, second garlic clove and chopped onion. Saute them until the onion changes colour.
9. Add tomato, chilli and all the spice powders. Let it cook for few minutes.
10. Add cooked dal, chopped spinach and butter.
11. Let it cook for about 2-3 minutes.
12. Switch off the heat.
13. Garnish with coriander leaves.

1. Heat a 3-4ltr saucepan on a high heat.
2. Add dal, 1 garlic clove, about 850ml of water and turmeric powder.
3. Cover and cook until dal is well cooked. Leave the lid ajar to stop the water overflowing. Open the lid, stir few times and make sure there is enough water left for the dal to be cooked.

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