Pigeon peas and black gram cooked with fresh indian spices into a dal.
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Preparation Time : 16-20 minutes
Cooking time : 26-30 minutes
Servings : 4
Wash and finely chop the spinach. Keep aside. Wet grind the coconut, red chillies, cummin seeds and black gram to a fine paste. Keep aside. Pressure-cook the dal with salt and turmeric. When cool blend in a liquidizer. Keep aside. Heat the oil and season with mustard seeds, curry leaves and asafoetida. When the mustard starts to crackle add the coconut paste and fry for 3-4 minutes. Add the onions and spinach and stir-fry till the spinach is cooked. Add the dal. Mix well and simmer on low heat for another 10 minutes. Serve hot.