Ingredients:
1 lb Spinach, washed and finely chopped
Moong Daal
1 tomato, chopped
4-5 Cloves Garlic, finely chopped
Olive Oil
Mustard Seeds (Rye), 1 tsp
Asofetida (Hing), pinch
1/4 tsp Turmeric (Haldar)
1/2 tsp Red Chili Powder (Marchu)
1 1/2 tbsp Cumin-Coriander Powder (Dhana-Jeeru)
Salt, to taste
Water
Preparation:
1. Pour some Olive Oil into your pressure cooker.
2. When warmed, add Mustard Seeds, Asofetida and Turmeric.
3. When you hear the Mustard Seeds "sizzle," add the Garlic.
4. Once the Garlic has softened, add all the cut Spinach into the pressure cooker. Also add the Moong Daal.
5. Now mix in all the spices: Red Chili Powder, Salt and Cumin-Coriander Powder.
6. Add about 1/2 cup of water and 1 chopped tomato.
7. Allow the curry to cook in the pressure cooker for 3 whistles (low-medium heat), or until the Spinach is cooked and soft.
8. Note: If you allow 3 whistles and open the cooker to find that the curry is not yet done, reheat the cooker and allow one more whistle. You can also alternatively cook this curry in a pan, stovetop.
I like sweet, and my husband likes salty. So he eats his curry with a little bit of salt sprinkled on top, and I eat mine with a little bit of organic jaggery sprinkled on top (ok, sometimes more than a little)!! Either way, a delicious dinner!
