Keerai Kozhambu

Ingredients

• 1 medium bunch spinach or green amaranth leaves, stemmed
• ½ cup (100 grams) masoor dal (split red lentils)
• ½ teaspoon ground turmeric
• 3 cloves garlic, crushed
• 1/8 teaspoon asafetida
• 2 tablespoons vegetable oil
• 1¾ teaspoons table salt
• 1 large red onion, diced
• 4 or 5 green chiles, stemmed and chopped
• 1 large tomato, chopped
• 3 tablespoons tamarind pulp
• 1 tablespoon coconut oil
• ¼ teaspoon brown mustard seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon dhuli urad dal (split skinless black gram)
• 1 dried red chile, stemmed and broken in half
• 8 to 10 fresh curry leaves

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