Products

 

Method

 

  1. Combine the garlic and onions in a pressure cooker and dry roast on a medium flame for a few seconds.
  2. Add the tomatoes, Butterfly masoor dal along with 2 cups of water, mix well and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside to cool.
  4. Once cooled, blend in a mixer to a smooth purée.
  5. Transfer the purée to a deep pan, add the milk and chili powder, spinach, salt and 1 cup of water, mix well and bring to boil
  6. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Serve hot with whole wheat bread sticks.