Fresh spinach leaves (palak) blanched and chopped
Split pigeon pea (toor dal/arhar dal) cooked with salt and turmeric powder
Fenugreek seeds (methi dana)
1 1/2 tablespoons
Dried red chillies
Tamarind soaked in water
Fresh coconut grated
Onion finely chopped
Heat cooked dal in a deep non-stick pan.
Heat another non-stick pan and dry roast fenugreek seeds, broken red chillies for 1-2 minutes in it.
Combine dry roasted ingredients, tamarind soaked in water and grated coconut in a grinder jar.
Grind into a fine paste using little water.
Add 4 tbsps ground paste to the dal, mix well and bring to a boil.
Use the ground paste depending on the amount of spiciness you want.
Add spinach leaves and mix well.
Add ¼ cup water, stir to mix and bring again to a boil. Remove from heat and set aside.
Heat coconut oil in a non-stick pan.
Add onion and sauté for 2-3 minutes.
Add cooked dal, adjust salt and stir to mix.
Boil for 2-3 minutes. Serve hot.