Yellow moong dal 1cup
Palak/ spinach chopped 2cups
Onion chopped 1/2 cup
Tomato chopped 1 cup
Cilantro chopped 1cup
Salt to taste
Haldi 1/4 sp
Chili powder 1sp
Green chilies 2
Red chili 1
Udad dal 1/2sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Curry leaves 6
Garlic cloves 4
In a presser cooker add washed dal, chopped, spinach, onion, tomato, cilantro, green chilies, 2 garlic cloves, haldi and enough water to cook.
Once done remove and mash the dal with spatula.
Add salt and little water to cook further.
Dal should not be too thick or too watery.
Now make tempering adding mustard seeds, cumin, red chili, curry leaves, and crushed garlic to oil.
Add this to dal and transfer to serving bowl.
Serve hot with roti, rice or naan.
Check to see what my fellow bloggers are cooking for BM #20