Ingredients
| 350 | g | Spinach | ||
| 75 | g | Masoor Dhal (lentils) | ||
| 50 | g | Red onions sliced. (Quarter of a big red/white onion or 3-4 small red onions) | ||
| 1 | Clove | Garlic finely chopped | ||
| 2 | Green/red chillies sliced | |||
| 1 | Teaspoon | Maldives fish (optional) | ||
| 1/4 | Teaspoon | Turmeric or Saffron powder | ||
| 1/4 | Teaspoon | Mustard seeds | ||
| 3/4 | Teaspoon | Salt | ||
| 1 | Teaspoon | Oil | ||
| 1 | Cup | Coconut milk | ||
| 1-2 | Spring curry leaves | |||
| 1/2 | Cup | Water |
Method
Wash the spinach well. Cut the leaves into big pieces. Cut the tender stalks finely.
Wash the Dhal well and mix in salt water, turmeric, half of green chillie, onion and garlic. Cover and boil till Dhal get slightly soft.
Remove the Dhal from pan and set a side. Add the oil, remaining onion, chillie, garlic, mustard seeds and Maldives fish in the pan and heat it in medium heat. Tamper for 1-2 minutes and add the coconut milk into the pan.
When coconut milk starts boiling add Dhal back into the pan. Add the spinach on top of Dhal curry and remove from the heat. Mix Dhal and spinach together and served into a dish immediately to prevent overcooking and keep the freshness of the spinach.