Malabar Spinach , also known as Malabar Nightshade, Ceylon Spinach, or Indian Spinach is a variety of greens that my mom used to make different varieties of dishes with.
I have used it here to make a simple everyday dal with Red Lentils AKA Masoor Dal.
Malabar Spinach is rich in Vitamin A, Vitamin C, Calcium and Iron along with being an excellent source of fiber.
There are many ways to make this dish. Today I have used the crockpot method. You can make it using the pressure cooker as well.
Malabar Spinach: around 30 leaves. Washed really well and chopped
Red Lentils: 1/2 cup, washed and drained.
Onion: 1/2 large, chopped
Green chillies: 2 slit
Tomato: 2 medium chopped
Turmeric: a large pinch.
Ghee: 1 tbsp. Can use oil of your choice instead.
Mustard seeds: 1/2 tsp
Garlic: 2 cloves, crushed
Cumin seeds: 1/2 tsp
Dry red chillies: 1
Curry Leaves: 1 sprig
Asafetida: 2 shakes
Salt: 1 1/2 tsp
Chilli pd.: 1/2 tsp
(Adjust according to your taste.)
In the crockpot, add the first six ingredients and add 3 cups water.
Cook on high setting and cook either overnight or start in the morning so it will be ready by evening. Check to see if the lentils have cooked. It should smash easily. Use a whisk and mix the soup thoroughly. Keep aside.
In a saucepan, heat ghee. Add mustard seeds and wait till it crackles. Then add the rest of the tempering ingredients ending with the asafetida. Leave it for a couple of seconds. Add the cooked lentil mixture to the pan. Add salt and chili powder and cook till it comes to a good boil. Continue cooking till it reaches the desired consistency.
Take off heat and serve with rice or roti or just have as is!