it turned out wonderful ,i just did a small change by adding tomatoes to manjus recipe as me to have to contribute a bit from my side
Toor dhal (split pigeon pea)- 100 gms
Spinach- a big bunch (fresh ones please !!!)
Onions- 75 gms
tomatoes -50 gms
Garlic- 5 pods (make thin slices)
Green chilli- 3 nos
Dried red chili- 4 nos
Red chilli powder- 1 1/2 tspn
Turmeric- a pinch
Asafoetida- a pinch
Mustard, , urad dhal- 1tspn (for tempering)
Oil- 4 tbspns
Salt to taste
Wash and chop spinach leaves.
. Cook toor dhal with a pinch of turmeric, asafoetida and few drops of oil in a pressure cooker. Take care not to overcook the dhal. It should be cooked but should retain its shape.
Now heat oil in a pan
. When the oil gets heated add the mustard seeds and curry leaves
. When they splutter add the garlic slices and dried red chillies.
Saute until the garlic slices acquire a golden brwon colour. After that add onions, green chillies and enough salt.
Saute until the onions turn translucent.
Add chopped tomatoes
Now add the chilli powder and saute for a few seconds.
Add the cooked dhal ato the pan and add enough water.
The dhal should not be watery or too thick. Allow the mixture to boil. and then switch off the stove.
Now to the piping hot dhal add the chopped spinach leaves and mix well
. The heat of the dhal is enough to cook the spinach.
Adding spinach at the end really makes a lot of difference.
It helps in retaining the real flavours of spincah and seals in the nutrients.
It goes well with chappati a perfect combination