Spinach and Dhal curry 02

• Spinach - 200g
• Mung dal - 100g
• Indian onion shallots - 7-8 or 1 small onion
• Tomato - 1/2
• Green chilli - 1 for medium spicy or 2 for very spicy
• Curry leaves - few
• Ghee - 2 tsp or Butter - 10g (optional)
• Oil - 2 tsp
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - ¼ tsp
• Chilli powder - ¼ tsp

1. Rinse the dal and drain it.
2. ** Heat a pressure cooker pan on the stove.
3. ** Add dal, about 200ml of water and turmeric powder.
4. ** Cover and pressure cook. Switch off after first whistle and open when the pressure is gone.
5. If the spinach available smells of mud and had lots of grit clinging to it, remove the bottom of the root, wash it thoroughly 2-3 times, chop it coarsely and cook it separately in a bowl of water and drain it. Otherwise wash, chop and keep the raw spinach.
6. Add spinach, chilli, half of onion and chopped tomato to the cooked dhal.
7. Cover and cook until the spinach is well cooked.
8. Heat a frying pan.
9. Add curry leaves, rest of the onion and chilli powder.
10. Add this to the dhal. Add ghee/butter.
11. Cover and cook for few more minutes.

1. Heat a 3-4ltr saucepan on a high heat.
2. Add dal, about 750ml of water and turmeric powder.
3. Cover and cook until the dhal is cooked. Leave the lid half open to stop the water overflowing.

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