My cooking is very generic. We eat Konkani food one day, Tamil the next, Italian for lunch, Chinese for dinner. There is really no pattern. This is how it was at our place while I was growing up and this is the "tradition" that I seem to follow. I haven't cooked too many Telugu dishes, primarily because I have very few "family" recipes. This is one dish that I keep hearing about from many people. Each time I buy a bunch of spinach, Sachin would like me to make this dal. A lot of trial and error resulted in this dish which is somewhere between a Keerai Kuzhambu and Dal Palak. No one has complained so far, so I guess I got it right.
1 Bunch Spinach, cleaned and chopped
1 cup Red Gram Dal (Toor Dal)
1/4 tsp Turmeric Powder
2 tbsp Tamarind Paste
1 tsp Green Chilli Paste
7-8 Curry Leaves
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
1/4 tsp Asafoetida
1 Red Chilli
Pressure cook the dal with 2-3 cups of water. Mash well and keep aside.
Heat the oil in a pan and add the mustard and fenugreek seeds. When the mustard splutters, add the asafoetida, red chilli, chilli paste and the curry leaves. Add the spinach and cook for 5-6 minutes, covered. Add the tamarind paste and the salt along with the cooked dal.
Bring to a boil and then simmer for 5 minutes. Serve hot with rice and some potato fry.