PALAK PAPPU / PALAK DAL / SPINACH DAL / PARUPPU KEERAI

INGREDIENTS :

Palak/Spinach - 5 bunches

Tomato - 1 (medium)

Toor Dal - 1 cup

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Sambar Powder - 3 tbsps
Chilli powder -1 tsp

Coriander powder - 1 tsp

Salt to taste
Tamarind water-  3 tbsps

METHOD OF PREPARATION :

1) Pressure cook dal and tomato with a spoon of oil and pinch of turmeric powder for 5 whistles. Allow the steam to leave and leave it aside.

2) Meanwhile,heat oil in kadai.Once hot,add mustard,cumin, dried red chillies and methi seeds.When it splutters,add chopped onion.Fry till golden brown.

3) Add chopped keerai,sprinkle some water .Cover with a lid and wait till keerai is well cooked.

4) When the palak is cooked, add dal to it with the tamarind water.

5) Then, add sambar powder, chilli powder, salt and coriander powder and mix them till the raw smell leaves.

6)Finally, add hing to it. Bring it to boil. Remove from the flame till the oil separates out.

Serve hot with rice.