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Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Cumin - 1 tsp Red Chilli - 2 Curry Leaves Moong Dhal - 1/4 cup Onion - 1, diced Garlic - 2 cloves, minced Keerai - 4 cup, chopped Turmeric - 1 tsp Salt Coconut - 1 cup, grated Heat Oil in a large pan. Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves. Add the Moong Dhal and roast until golden. Add the Onion and Garlic, sauté until translucent. Add the Keerai and cook on low heat for 5 min. Season the mixture r

Spinach - 2 cup Toor Dhal - 1/4 cup Moong Dhal - 1/4 cup Tomato - 1 Ghee - 2 tbsp. Cumin seeds - 1 tsp Dry Red Chilli - 2 Ginger - 1 tsp, grated Garlic - 1 clove, chopped Green Chilli - 2 Asafetida - 1/4 tsp Turmeric - 1/2 tsp Salt Kasoori Methi - 1 tsp Lemon juice In a pressure cooker add the Dhal along with Tomato, Turmeric, required Salt and 1 1/2 cup Water. Pressure cook for 3 whistles on medium heat. Allow the pressure to come down naturally and open the lid. Mash the co

Ghee + Oil – 4 tbsp. Cinnamon – 2 stick Clove - 4 no Cardamom – 2 no. Bay Leaf – 1 Onion - 1, diced Turmeric - 1 tsp Chilli powder - 1 tsp Salt Rice - 2 cup, washed and soaked in Water Coconut Milk - 1 cup Lemon - 1   To Grind: Spinach - 2 cup Cilantro - 1/2 cup Mint - 1/4 cup Green Chilli - 2 Ginger - a small pc Garlic - 2 cloves   Grind Spinach, Mint, Cilantro, Green Chilli, Ginger and Garlic to a fine paste.   Heat Ghee and Oil in a pressure cooker. Temper Cinnamon, Clove,

Spinach - 4 cup, chopped Red Chilli - 3, broken Mustard - 1/2 tsp Coconut Oil - 1 tbsp. Salt To Grind: Grated Coconut - 1/2 cup Green Chilli - 2 Shallot - 4 Garlic - 3 cloves Turmeric - 1/4 tsp Add all the ingredients under "to grind" in a chutney bowl and grind coarsely. Heat a pan with Coconut Oil, add in Mustard seeds, and whole Red Chillies. Add in the coarsely ground Coconut mix and saute for a min. Add chopped Spinach and stir well, along with required Salt.