1. Put the first eight ingredients in a large saucepan or a small dutch oven. 2. In the summer you may use fresh tomatoes. 3. Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated. 4. Add more water if needed. 5. Stir in salt. 6. In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek) seeds and heat over high heat. 7. Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves. 8. Immediately add the spices to the spinach and stir to blend. 9. Serve with plain boiled rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
