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What did I use:
Chopped
Spinach : 2 cups
Mangodi / Sun Dried Moong Lentil Chunks: 1 cup
Chopped Onion : 1 cup
Tomato : 1 medium sized
Cumin Seeds : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Ginger Garlic Paste : 1 tsp
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp
How did I cook:
Heat a teaspoon of oil in a pressure cooker.
Add and fry
the mangodi until golden color.
Add two
cups of water to it and cook for 3 whistles.
Blanch the
spinach in boiling water for a few minutes and drain the excess water.
Grind the
blanched spinach and chopped tomato to a puree and set aside.
Heat oil in
a wok and add the cumin seeds and let them splutter.
Now add the
ginger garlic paste and fry till the raw smell goes off.
Add the
chopped onions and fry till the onions are translucent.
Add the
spinach puree, salt, turmeric powder, garam masala and red chilli powder and
cook for 4 to 5 minutes.
Add the
boiled mangodi and little water and cook for 8 to 10 minutes. Switch off the
flame and serve hot with roti or paratha.
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