1/2 cup Palak (Spinach) leaves washed and finely chopped
1 cup Toor dal (split pigeon peas) boiled & mashed
2 cups of water
1 tbsp oil
1 tsp mustard
3 dried red chillies
7/8 garlic cloves medium chopped
1 tsp turmeric powder
1 tsp chilli powder (optional-)
2/3 Kokum/Aamsul
pinch of sugar
salt to taste
Method:
Take oil in a pan/kadhai, add mustard seeds. When the seeds start crackling garlic cloves and saute till golden brown. Now add the dry red chillies, chilli powder, turmeric powder, and chopped spinach and saute till the vegetable and spices are thoroughly mixed. Add 1/2 cup of water mix well and let it cook for about 5 mins.
Now add boiled toor dal (mashed) and mix well. Further add the remaining water, salt to taste, pinch of sugar, and kokum leaves and cook till done. You can add more water for a thinner consistency. Spinach curry is ready to eat. Serve along with rice and mango pickle you will love it !
** In case you don't have Kokum leaves add tomato.
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