Malabar Spinach Dal

INGREDIENTS :

11/2 Cups Finely Chopped malabar spinach  Leaves
    1 Cup  Tuvar Dal
    1 tsp Red Chilli Powder
    1/4 tsp Turmeric
    2.5 Cups Water
    Salt to Taste

For Tempering

    2 tsp Ghee Oil for Vegans
    1 tsp  Udad Dal
    1 tsp Mustard Seeds
    2 to 3 Red Chillies
    2 Large Pinches Asafoetida, Hing, Inguva

Instructions
 
Making the Malabar spinach  Pappu

    Wash the chopped bachali kura well.
    Add the washed Bachali Kura and 1.5 Cups water to a vessel.
    Wash the dal well.
    Add the washed dal and 1.5 Cups water to another vessel.
    Pressure cook the greens and dal in two separate vessels for 4 whistles.
    Let the pressure cooker cool before opening.
    Using a heavy ladle mash the dal well.
    Add the cooked malabar spinach  to the mashed dal.
    Add the turmeric, red chilli powder, and salt.
    Mix well.
    Add a little water, if required, to make the dal of pouring consistency.

The Tempering

    In a ladle, heat the ghee.
    Add the udad dal and stir-fry till light golden brown.
    Add the mustard seeds and wait till they splutter.
    Add split red chillies and stir-fry for a few seconds.
    Turn off the heat.
    Add the hing.
    Add the tempering to the Pappu.
    Mix well.