Methi Spinach dal is protein and iron rich. I prefer eating with rice and ghee and tastes amazing.
- Methi leaves – 1 bunch
- Spinach leaves – 2 bunches
- Coriander leaves – 1/4 bunch
- Onion – 1 big
- Green chillies – 4
- Toor dal – 1 small glass
- Tamarind – 1 pebble sized
- Garlic – 10 pods
- Mustard seeds
In a mixer, finely grind coriander leaves, tamarind, garlic and green chillies.
Pressure cook toor dal. Once cool, grind to a thin paste.
Take oil in a pan and heat it up. Add mustard seeds and jeera. Once they sputter add hing. To this add thin and long cut onions and fry till translucent.
Chop methi leaves and fry them along with onions. Also add chopped Spinach and fry for a minute.
Now pour ground toor dal and coriander-green chillies mixture. Mix very well. Bring the dal to boil.
Methi Spinach dal is ready to be served with rice and ghee!