Ingredients:
2 cups cleaned, destalked drumstick leaves chopped
1/2 cup spinach chopped
1 cup yellow lentil (masoor dal)
1 tbsp. skinned green gram (yellow moong dal)
1 onion finely chopped
1 tomato finely chopped
1 green chilli, slit lengthwise
1 tsp. ginger grated
1 tsp. garlic crushed
1 tsp. red chilli powder
1 tsp. dhania (coriander seed powder)
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida powder
salt to taste
1 cup water
1/2 tsp. wheat flour
2 tbsp. oil
Method:
- (This vegetable to be cooked directly in the pressure cooker)
- Chop spinach and drumstick leaves finely.
- Wash both dals together.Drain, keep aside.
- Heat 1 tbsp. oil in pressure cooker or pressure pan.
- Add seeds, allow to splutter.
- Add onions, stirfry till transparent.
- Add tomato, all powdered masalas, salt, dals.
- Add half cup water, cover cooker, allow one whistle.
- When cooker steam has subsided, open lid.
- Churn very gently with a manual churner.
- Dissolve wheat flour in remaining water, add to curry.
- Cook curry again, simmering for 2-3 minutes.
- Heat remaining oil in a small pan.
- Add asafoetida, ginger, garlic, chilli, allow to sizzle.
- Pour sizzling tempering into curry, cover with a loose lid
- Keep aside for 3-4 minutes.
- Serve hot with plain steamed rice, coconut rice or rotis.
Making time: 20 minutes (excluding pressurecooking/cooling time)
Makes: 4 servings
Shelflife: 5-6 hour (refrigerated 2 days)
Green leafy Veg Index
