Wednesday, May 4, 2016



Spinach - 1 small or 1/2 big bundle
Yellow lentils or thuvaram paruppu - 1/4 cup
Ghee - 1 tbsp
Mustard seeds - 1 pinch
Fenugreek seeds - few
Cumin seeds - 1 pinch
Garlic - 1 tsp finely chopped
Small onion - 1 tbsp finely chopped
Tomato - 1 small
Turmeric powder - 1/2 tsp
Dry roasted coriander powder - 1/2 tsp
Red chili powder - 1/2 tsp
Asafetida powder - a little
Salt to taste
Coriander leaves to garnish


Cook lentils separately. Finely chop spinach and set aside. Heat ghee in a pan and splutter mustard seeds. Add fenugreek, garlic, cumin, onion and tomato one by one.

When tomato is mashed add spinach, lower flame and allow to cook by closing with a lid.

After cooked add lentils with necessary water and all the other ingredients. Set heat to high now.

Mix well, when it comes to boil lower heat to medium and allow to cook well. When done add coriander leaves and serve with rice, idly or dosa.

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