This recipe has been handed down to me by my mother in law.

INGREDIENTS

Toor dal – 1/2 cup [kandi pappu]

Spinach – 1 1/2 cups finely chopped

Onions – 2  cut into 4 pieces

Green chillies – 4  cut into two pieces

Tomatoes – 3 medium size cut into cubes

Water – 3 cups

Salt to taste

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Lemon juice – 1 tbsp

TALIMPU

Ghee – 1 tsp

Oil – 1 tsp

Urad dal – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1 tsp

Crushed garlic – 4 pods

Broken red chilles – 6

Curry leaves – 2 springs

METHOD

• Clean the spinach leaves and chop it finely. Wash them 2 to 3 times and strain.
• Wash toor dal and keep it aside. Take a pressure cooker, add dal, spinach, green chillies, tomatoes and onions.
• Add 2  1/2 cups of water. Pressure cook for 5 to 6 whistles. Let it  cook until spinach and toor dal is completely soft.
• Allow it to release the pressure. Open the lid and add turmeric powder, salt and red chilli powder.
• Heat oil and ghee in a pan. Add urad dal and fry for 15 seconds. Add all the remaning talimpu ingredients one by one along with crushed garlic .
• Fry for 30 seconds. Put the cooked dal in it. Cover and cook for one minute.
• Remove cover. Adjust the consistecy of dal with remaning 1/2 cup of water and boil for 5 to 6 minutes.
• Add lemon juice and mix well. Adjust seasoning. Serve hot with boiled rice and potato chips.

SUGGESTIONS

You can use moong dal instead of toor dal with chukka koora.