3 tbsp dal ( washed & pre-soaked )
1-2 hand full purslane leaves cleaned
1 hand full spinach chopped
1 tomato small chopped ( optional )
5-8 bird’s eye chilies chopped
4 cloves garlic chopped
1 onion medium chopped
½ tsp turmeric powder
Salt to taste
Pressure cook all above ingredients
for 3-4 whistle. Remove from fire,
allow to cool.
¼ cup coconut milk / fresh cream
Remove the lid of pressure cooker,
add coconut milk let it cook for a minute
or bubble start to form on the sides.
1 tbsp cooking oil
½ tsp mustard seeds
¼ tsp cumin seeds
1 dried chili cut small
¼ tsp fenugreek powder
In a frying pan fry C until shallots are golden brown pour into the cooked dal mixture, add the fenugreek powder mix well, remove from fire, cover & keep till serve.
Serve with Rice, Chapattis or any Bread