Mango Spinach Dal

Ingredients:

Spinach 2 Cups Packed
Raw Mango 1 Small
Toor Dal 1 Cup
Garlic 4 cloves
Green Chiles 4
Turmeric Powder a big pinch
Salt to taste

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Peel, remove pit and chop raw mango into small cubes.
Remove stems, wash and slice the green chiles.

Place washed dal in a vessel and pour 3 cups of water.
Place chopped mango in a vessel along with green chiles and pour around quarter cup of water.
Pressure cook both the dal and the mango at the same time but in different vessels for 3 whistles.

Wash and roughly chop spinach leaves.
Peel and lightly mash the garlic cloves.

Heat oil in a small pan, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add spinach, turmeric powder and salt.
Fry till spinach leaves leave water and wilt.
Then stir in cooked toor dal and cooked mango.
Cook on low flame for around 3 minutes.
Serve spinach leaves mango dal with steamed rice and crispy papad.