Keerai - Dhal with greens

Tuvar dhal - 1/2 cup
Moong dhal - 1/8 cup
Palak - 2-3 bunches
Onions - 1 large
Red chillis -2
Chilli powder - 1 tsp
Dhania powder - 1 tsp
Tamarind paste - 1 tsp

Cook tuvar dhal and moong dhal till soft . The moong dhal adds to the slightly sticky consistency.
Cut the spinach
Dice the onions

Take wok. Add oil. For seasoning - add 1/2 tsp of channa dhal, red chilli and mustard.
When mustard splutters add onion, saute
Add cut spinach saute for a while
Add little water to cook
Add dhania, turmeric powder and tamarind paste. For a slightly different flavour add a spoon of sambar powder.
Boil a while till spinach is cooked.
Add the cooked dhal and salt.

Bring to boil and remove. Consistency can be varied as per the main course - thicker if eaten with rotis or slight liquidy for rice. Good, tasty and healthy. Recommended with any leafy vegetable atleast twice a week if not on daily basis.

Check this recipe here for another great variation for Spinach Dal from Asra Ashaon Ka