Drumstick Leaves Curry

Ingredients

 * 2 cups cleaned, destalked drumstick leaves chopped
 * ½ cup spinach chopped
 * 1 cup yellow lentil (masoor dal)
 * 1 tbsp skinned green gram (yellow moong dal)
 * 1 onion finely chopped
 * 1 tomato finely chopped
 * 1 green chilli, slit lengthwise
 * 1 tsp ginger grated
 * 1 tsp garlic crushed
 * 1 tsp red chilli powder
 * 1 tsp dhania (coriander seed powder)
 * ¼ tsp turmeric powder
 * ¼ tsp garam masala powder
 * ½ tsp each cumin and mustard seeds
 * 3 – 4 pinches asafoetida powder
 * salt to taste
 * 1 cup of water
 * ½ tsp wheat flour
 * 2 tbsp of oil

Directions

 * 1) Chop the spinach and drumstick leaves finely.
 * 2) Wash both dals together.
 * 3) Drain, and keep aside.
 * 4) Heat 1 tbsp of oil in a pressure cooker or pressure pan.
 * 5) Add the seeds, and allow it to splutter.
 * 6) Add the onions, stir-fry till transparent.
 * 7) Now add the tomato, all the powdered masalas, salt, dals.
 * 8) Add half cup of water, cover the cooker, and allow one whistle.
 * 9) When the cooker steam has subsided, open the lid.
 * 10) Churn very gently with a manual churner.
 * 11) Dissolve wheat flour in the remaining water, and add to the curry.
 * 12) Cook the curry again, simmering for 2 – 3 minutes.
 * 13) Heat the remaining oil in a small pan.
 * 14) Add asafoetida, ginger, garlic, chilli, and allow it to sizzle.
 * 15) Pour the sizzling tempering into the curry, cover with a loose lid.
 * 16) Keep aside for 3 – 4 minutes.
 * 17) Serve hot with plain steamed rice, Coconut Rice or rotis.