I had this for the first time when I visited Reena in her Rhode Island abode in 1998. I loved it and since then have been cooking it frequently.
One small package of Spinach (I think it is 8 oz) from Safeway
One and ½ cup of Toor dal
One tomato and onion, chopped
One tablespoon of green pepper + ginger + garlic paste
Haldi/haldar - Half teaspoon
Water, using the finger measurement (as needed)
Pinch of methi seeds and 1 teaspoon of salt
Using a pressure cooker, cook all of the above. After the cooker is done, mash it all up, so that it becomes like one paste.
In a saucepan, add one teaspoon of ghee. Add jeera seeds, hing and then fry two cloves of finely chopped garlic, red chilli pieces, ½ teaspoon of garam masala and curry leaves.
Add this to the mashed spinach dal and combine everything. Taste it and if need be add lemon juice and adjust the salt. Add kothmir before serving it garmagaram with rice or rotlis.
