Video recipe: Spinach dal curry

Here is a curry with the goodness of greens and lentils in one!

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

4 cups of fresh spinach, washed and drained
1 cup toor dal, yellow lentils
4-6 Thai green chillies
1 tsp garlic cloves
1 medium red onion
1 medium ripe tomato
1 cup fresh coconut
Salt to taste

For the tempering:
1 tsp ghee
A few sprigs of curry leaves
1/2 tsp mustard seeds
A pinch of hing/asafoetida

In a pressure cooker, add the lentils, about 2 cups warm water and tomato, cut into 4 quarters. Pressure cook the lentils until soft, or just cook them on a stove-top, until they are mushy, about 20 minutes. Set aside.
In a pan on medium heat, add spinach, garlic, onion and chilies; cook for about 5-7 minutes. Let cool and puree it along with half the cooked lentils, cooked tomato and coconut. Dilute it with desired amount of water. Place it back on low heat for about 6-8 minutes. Add salt if needed.
Ina preheated saucepan, add ghee; Toss in the mustard seeds, curry leaves, and hing. Roast for a few seconds and temper the curry with it.  You may serve it with cooked rice, or bread, enjoy!