Garnish with lemon juice
The absorption of iron in spinach can be increased by pairing it with lemon as it contains vitamin C.
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This dish was made for 6 here
Clean and wash urad dal, then soak in water for an hour. Prepare ingredients as mentioned in the list.
Pressure cook the urad dal with spinach and salt for 2-3 minutes after the first whistle. Grind tomatoes, green chilies and ginger to make a fine paste.
Heat the ghee in a karahi, add asafetida and cumin seeds, once the cumin seeds splutter add turmeric powder, red chili powder, tomatoes, green chili and ginger paste and fry till tomatoes are well cooked and the ghee starts separating from the masala.
Check the amount of water in the dal, if it seems too thick, add some hot water as per your requirement. Then add the fried masala and MAGGI Masala-ae-Magic, simmer for a few minutes, add garam masala powder and add salt to taste.
Garnish with coriander leaves and serve hot with steamed rice.
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