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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

2 cups basmati rice – soaked for 30 minutes 1 onion (large) – thinly sliced 1 teaspoon Ginger Garlic Paste 1 tomato (medium-sized) – chopped 3.5 to 4 cups water or as required 3 tablespoons oil 12 to 15 fried cashews (optional), for garnish salt as required Whole spices 1 inch cinnamon 1 star anise (small-sized) – optional 2 green cardamoms 1 or 2 black cardamoms 2 to 3 cloves 1 tej patta (medium-sized) 1 to 2 strands mace Ground spice powders ¼ teaspoon Red Chili Powder ¼ te

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.