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Ingredients
1 bunch spinach chopped
3 green chillies chopped
1 piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee
Method
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Wash moong dal. Wash and drain spinach.
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Pressure cook together the following, with 1 1/2 cups water — Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
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When dal is soft, mash mixture with a fork or ladle.
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Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
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Stir and cook till thick. Stir in beaten malai or cream.
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Stir till smooth. Take in serving dish.
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Heat remaining ghee, add chilli powder and pour over vegetable.
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Stir and serve hot with naan, roti, etc.
Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh
Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.
Source: bawarchi.com
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