Karnataka Delicacy - Spinach Dal

North Karnataka has a special tinge of flavor added to dals and chutneys. People who love spicy food should try north Karnataka food.  Mainly jolada bhakri/ jonna rotti with brinjal curry, chutneys and specially a dal which can be made with any leafy vegetable, generally the dal is referred as mudhipalya :).
 I wanted to make traditional dal which my grandmother used to make it, so I took the recipe from my cousin. It turned out well and everybody at my place enjoyed it.....thanks to my sis Shilpa :)


For the festival Ugadi I made the dal using raw mango instead of tamarind. Here is the recipe :

Ingredients :
Spinach/Palak - 2- 3 bunches / 1 packet
Toor Dal - 1 cup
Raw Mango pieces -  1/3 cup or mango seed with the pulp can be used for the tangy taste
green chillies - 5-6 ( can add even more )
turmeric - big pinch


Tempering:
cumin seeds- 1 tsp
mustard seeds - 1 tsp
asafoetida - a pinch
curry leaves - 1 sprig
Dry red chillies - 2
salt to taste
oil


Method :


1) Pressure cook the dal for 3 whistles 


2) In a pan put a drop of oil and saute green chillies and make a paste of it and keep aside.


3)Take 2 Tbsp oil and add finely chopped spinach, mango seed ( I used the remaining mango seed with the pulp)  . Mix well till the spinach turns to dark green color and then add the above paste, turmeric, dal and salt. Cook  this on medium for 15-20 minutes. add 1/3 cup of water if you feel the dal is too thick. 
I  prefer dal to be thick as it goes well with rotis also.


4) Finally prepare tempering and add  to the dal. Garnish it with coriander leaves.