Ingredients:
- Moong Dal (pesara pappu, Split green gram) - 1/2 cup
- Chana Dal (senaga pappu, Split black gram) - 2 Tb. sp.
- Spinach - 1 bunch
- Green chillies
- Tamarind (paste)
- Red chilly powder (karam)
- Cilantro
- Jaggery (very small piece)
- Salt to taste
Seasoning:
- Oil - 1 tsp.
- Urad dal (minappappu, split black gram)
- Mustard seeds (avalu)
- Asaefotida (hing, inguva)
Preparation:
Wash spinach thoroughly and chop it. Pressure cook dals (moong and chana) and spinach. Grind salt, green chillies, cilantro and tamarind to a paste. Add the paste to the cooked dal. Add jaggery and red chilly powder. Do the tadka and add it to the dal. Serve hot with rice and a fry curry.
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