Paruppu Keerai Masiyal

INGREDIENTS

Onion   1
Tomato 1
Garlic 2 cloves
Green Chillies 2
Spinach
Toor Dhal 1/2 cup
Asafoetida
Turmeric powder a pinch

 For tempering

Mustard seeds
Urad dhal
Dry red chillies
Curry leaves

METHOD

Pressure cook toor dhal along with turmeric powder, little asafoetida and a spoon of oil.

Boil washed spinach leaves with onion, tomatoes, garlic and green chillies.

Now grind both cooked dhal and spinach coarsely. Add salt to taste.

Temper the mixture with mustard seeds, urad dhal, dry red chillies and fresh curry leaves.

Paruppu keerai masiyal goes well with steamed rice..