Bachali Kura Pappu or Malbar Spincah Dal

Ingredients:

Pesara pappu or Moong dal 1 cup
Balchali Kura or Malbar Spinach 1 bunch

(Tamarind paste is not reqiured for Indian malbar spinach)
Onion 1 (optional)
Garlic cloves 6 (optional)
Turmeric ¼ teaspoon
Green chilies 3
Urad dal or Menapa pappu or Black gram split 1 teaspoon
Mustard seeds or avalu or rai 1 teaspoon
Red Chillies 2
Hing 2 pinches
Red Chilli Powder ½ teaspoon
(adjust accordingly)
Curry Leaves 6 to 8

Tamarind paste 1 tablespoon or 3 teaspoons
Oil 2 teaspoons
Salt as needed

Preparation:
1. Chop  marbar spinach or bachali kura into pieces. Peel garlic. Wash moong dal and add marbar spinach and green chillies.

2. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped malbar spinach, green chillies, garlic and turmeric. Add 2 cups of water and cook until the dal is fully cooked.

3. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing. When mustard seeds splutter and urad dal changes to golden color.

4. Add the cooked dal, salt and tumeric powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

5. Add tamarind paste and mix well.

6. Add red chilli powder and mix well.