This curry goes very well with rosematta rice and is one of my favourites.
- Cook together 1/4 cup of toor dal, 1/3 cup of shallots (no need to cut them), 1 big garlic clove (julienned), 2 greenchillies (slit), a few curryleaves, salt, 1/4 tsp of turmeric powder and 1 tsp of ghee adding 1 cup of water in your presure cooker. Simmer for 10 minutes after the first whistle. Open the cooker when the pressures completely subside.
- Add 2 cups (tightly packed) of paalak leaves (coarsely chopped), slightly less than 1 cup of tomato, 3/4 heaping tsp of coriander powder, 1/2 tsp of red chilly powder, 1/4 heaping tsp of cumin powdeer, 1/4 heaping tsp of fenugreek/uluva powder to the cooked dal mixture & close the cooker. Simmer for 5 minutes after the first whistle. Release the steam after 3-4 minutes.
- Add 1.25 heaping tbsp of coconut milk powder mixed with 1/4 cup of water & bring the curry to a boil. Let it cook for 2-3 minutes.
- Remove from heat.
- In a wok, heat 1 tbsp of coconut oil & add 1/2 tsp of mustard seeds. Allow them to pop & add 2 dry red chillies (split) & a few curryleaves. Pour this seasoning over the curry.