I am unable to get some nice red chili powder so seriously contemplating of buying the whole byadgi chilies & grinding them to fine powder. These chilies give a blazing red hot color to the dish and is milder in taste.
I had a huge bunch of spinach and used all of it to make the curry. Since we wanted to have it as a soup, I’ve used very less amounts of lentil/toor dal. So if you prefer to have thick dal with roti’s, parathas or even rice, use generous amounts of toor dal. The rest steps will remain the same !
Here’s a simple recipe !
1/2 cup toor dal /split pigeon peas
6 cups fresh spinach, chopped
1 medium tomato, chopped
1/2 cup onion, chopped
2 tbsp oil
5 –6 big garlic cloves, minced
1 tsp chili powder
1/8 tsp turmeric
1/4 tsp tamarind pulp
salt to taste
1. Add chopped spinach, toor dal/lentil, tomatoes and onions into a pressure cooker and let it cook till about 3 whistles. Let it cool.
2. Heat oil in a deep vessel. Add the minced garlic and saute till you get the aroma of the fried garlic.
3. Immediately add the cooked contents from the pressure cooker. Add salt, chili powder, turmeric, tamarind pulp and bring it to boil.
4. Let it simmer for few minutes. Serve with rice, chapati or have it as a soup !
Preparation Time: 30 mins
Serves: 2 – 4