Ingredients:
Mulai Keerai (Spinach) – 1 bunch, cleaned, chopped
Vallarai – 1 small bunch
Kothu Kadalai (Kabuli Channa) – 25 gms, soaked and boiled
Toor Dal – 100 gms, boiled
Tamarind Extract – 200 ml
Tomatoes – 2, chopped
Garlic – 2 cloves, peeled
Coconut – 1 cup, grated, ground
Gingelly Oil – 2 tblsp
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Bengal Gram Dal – 1/2 tsp
Sambar Powder – 4 tblsp
Salt as per taste
Turmeric Powder as per taste
Coriander Leaves – few
Asafoetida Powder – a pinch
Method:
1. Heat little oil in a pan.
2. Fry the mustard seeds, urad dal and bengal gram dal for 30 seconds.
3. Add the spinach leaves and saute for a minute or two.
4. Add tamarind extract, salt, turmeric powder, tomatoes, garlic and bring to a boil.
5. Add toor dal, kothu kadalai, sambar powder, coriander leaves, asafoetida powder and ground coconut.
6. Simmer for 15 to 20 minutes.
7. Serve hot.
