Spinach dal and tomato rasam

Spinach dal can be prepared using only red spinach or both green and red spinach.
Ingredients : green spinach - 2 bunches
                     red spinach - 2bunches
                      toor dal - 3cups
                     tomatoes
                     green chillies
                     red chillies
                     tamarind water
                      mustard seeds
                      asfoetida
                      coriander seeds
                       jeera
                       cilantro(coriander leaves)
                       curry leaves
                       jaggery
                        oil
                        ghee
                       salt to taste

Method of Preparation:

1. Clean and cut 2 bunches of green spinach and 2 bunches of red spinach.In a pressure pan take 3 cups toor dal, cut spinach leaves. To this add 1 tsp oil and 1/2 tsp turmeric powder.Pressure cook till the dal is completely done.

2. Meanwhile soak small lemon sized tamarind in water(for both dal and rasam).

 3.Finely chop 2 big tomatoes(or 3 medium sized) and slit 2 0r 3 green chillies.

                  
4. In a kadai, heat 2tbsp oil, splutter mustard seeds, add a pinch of asfoetida, green chillies, 1or 2 red chillies. Add chopped tomatoes and saute well till it softens.Take out the cooked spinach and 3/4 of cooked dal(with out the water) from the pressure pan and add to the seasoning.Add salt to taste and 2tsp tamarind extract.Allow it to cook in medium flame till the spinach and dal blend well.Spinach dal is now ready.

To prepare Rasam, either use rasam powder that is previously made or make fresh powder as follows:
1.For 1 cup of dal, take about 10-11 red chillies(selam),3tbsp coriander seeds, 1/2 tsp methi seeds,1/4 tsp jeera and roast them with 1tsp oil.

2.Grind the above roasted ingredients along with 2 medium sized tomatoes chopped in a mixer, to form a smooth paste as shown below.

3.Add the ground paste to the remaining 1 cup dal .Add sufficient water, remaining tamarind extract,coriander leaves, salt to taste, 2tsp jaggery and cook well in medium flame for about 15 min.Keep stirring in between.

4.In a separate pan, heat 1tsp of ghee.To this, add 1/4 tsp mustard seeds and allow them to splutter.Add1/4tsp asfoetida, 1/2 tsp jeera, 5-6 curry leaves and saute .Add this seasoning to the rasam.

Spinach dal and tomato rasam are now ready to be served.

Serving Tip: Serve both dal and rasam hot with piping hot rice and a dollop of ghee to taste yummy.
Add some vegetable curry and 1 cup curd for a complete meal.