This curry is a South Indian classic, you can add any fresh greens to this and mix it up, or just add spinach alone, doesn’t matter. To save time, it’s best to pressure cook the lentils. and set aside.
Cook the greens, puree and add to the lentils. Temper it with mustard seeds and curry leaves, not to mention a dollop of ghee!
Here’s the recipe
1 cup toor dal
4 cups fresh spinach, washed and drained
6-8 garlic leaves or 1 tsp of garlic paste
1 medium tomato, diced
1 red onion, diced
6-8 thai hot green chilies (control your spice level here, this is just about right for an Indian )
4-6 black pepper seeds
1/2 tsp cumin/jeera
Salt to taste
Dollop of ghee
Spring of curry leaves
1/2 tsp mustard seeds
Pressure cook the dal/lentil with 3 cups water. Set aside.
In another pan, add spinach and the rest of the ingredients. Pour a cup of water and cook on medium heat for just 5-7 minutes. Do not overcook the greens.
Cool the mixture and purée it. Pour the spinach purée into the dal. Add salt and let cook on medium heat for 5-7 minutes.
In a little pan, add ghee and let melt on medium heat. Add curry leaves and mustard seeds. Once the crackle subsides, add the tempering over the curry. Serve hot! Enjoy.