Malabar Spinach Dal

Ingredients:

Amaranth Leaves / Ceylon Spinach 2 Cups Packed
Toor Dal 1 Cup
Tamarind 1 inch Piece
Green Chiles 2 -3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal under water and pressure cook in 2 cups of water for 3 whistles.
Alternatively, let the toor dal boil in enough water till it is completely cooked and soft.

Remove hard stems, thoroughly wash and roughly chop ceylon spinach leaves.
Soak tamarind a half a cup of water for sometime.
Remove stems, wash and slice the green chiles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped ceylon spinach leaves, tamarind water, turmeric powder and salt.
Cook covered on low flame till ceylon spinach leaves turn soft and cooked well.
Stir in cooked toor dal and boil the dal for another 5 minutes on low flame.
Adjust the consistency of the dal with water if required and boil for another minute.
Serve malabar spinach leaves dal with steamed rice and with a crispy papad.