Keerai Kolambu

Serving: 4 people

Ingredients
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Toor dhal:1/2 cup
Spinach: 1 big bunch (can use any variety of green leaves).Remove the leaves, wash and chop
Tomato: 1 medium chopped
Onion: 1 medium chopped
Green chillies: 4-5 chopped
Garlic flakes: 2 small or 1 big clove
Turmeric: 1 heavy pinch
Tamarind juice: 1/4 cup thin juice (water consistency)[ if the greens variety that you are using has a sour taste naturally,then do not use tamarind juice]
Salt and water as required

For seasoning:
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Oil or ghee – 1 tbsp
Mustard seeds – 1/4 tbsp
Jeera or cumin: 1/4 tbsp
fenugreek seeds: 1 pinch
Broken red chillies – 1 (remove the seeds)
Hing/Asafoetida: 1 pinch
Curry leaves – 1 sprig

STEPS:
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1)Heat your pressure cooker
2)Add the leaves,dhal,onions,tomatoes,chillies,garlic,tamarind juice,salt,turmeric,and 2 cups of water
3)Pressure cook it on medium flame upto 5-7 whistles,until dhal should get cooked completely.
4)Mash the contents(dont use the mixer/grinder/juicer)
5)Add more water if you want and boil it for 2 minutes

--Take a small pan and add oil/ghee
--Add all the seasoning stuff
--After the mustard splutters,saute the contents
--Pour this into the mashed keerai kolambu