Chopped spinach 2 cupsChopped and peeled tomatoes 2 cupsSplit moong dal (without skin) 1 cupGhee 1 cupChopped green chilli 1Chopped fresh ginger 1 tspCumin seeds 1 tspAsofoetida 1 tspsSalt 2 tspsChilli powder 1/2 tspTurmeric powder 1/4 tspLime 1/2Pressure-cook the dal with two cups of water for five minutes. In a food processor, grind the dal to a smooth paste. Heat oil in a pan and add the cumin. When it splutters, add the green chilli and ginger, and sauté till lightly crisped. Add the tomatoes, spinach, chilli and turmeric powders and fry till the spinach wilts a bit and the tomatoes are well cooled. Mix in the dal, two cups of water and salt and simmer till the gravy is thick. Squeeze lime juice on it and serve hot.
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