Ingredients:
Baby corn – 4
Toor dhal – 1/2 cup
Onions – 2 medium sized
Tomatoes – 2 medium sized
Turmeric – 1/4 tsp
Green chillis – 1
Garlic – 6 cloves
Ginger – 1″ piece
Chilli powder - 1/2 Tbsp
Coriander powder - 1/2 Tbsp
Garam masala – 1/2 tsp
Spinach leaves – 1 bunch
Method:
1. Wash the spinach leaves and boil them with 1/4 cup of water for 2 minutes. Drain the water and allow the mixture to cool. Once the mixture cools, add it to a blender and blend it until smooth.
2. Boil the toor dhal with water and salt.
3. Heat oil in a pan. Fry finely chopped onions, chillis, ginger and garlic until they turn brown.
4. Add the finely chopped tomatoes and fry for 2 minutes.
5. Add the turmeric, chilli and coriander powders and salt and fry until oil separates from the mixture.
6. Add garam masala and allow the mixture to simmer for 2 minutes.
7. Add the blended spinach paste and boiled toor dhal and the sliced baby corns. Add the required amount of water, check for salt sufficiency and allow the gravy to simmer for 5 to 7 minutes.
8. Garnish with chopped onions, coriander leaves.
