Thotakura Pulusu - 2 (Spinach with tamarind juice)

Makes 1-liter Pulusu

1 bunch spinach (or bacchali) – washed and finely chopped
Tamarind juice (from ½ lime sized pulp)
3 Tsp moong dal

Onions – 2 (optional)
Tomatoes – 4
2-3 green chilies
½ tsp turmeric
Salt to taste

Paste:

Soak in 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice, 2 red chilies, 1 Tsp sesamr seeds. Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. It will turn bitter otherwise.

Garnish:

½ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
2-3 cloves of garlic (optional)
pinch of asafetida

Cook all the greens and moong dal in 2 cups of water till dal is soft.
Add salt, turmeric, tamarind juice, and tomatoes.
Mix 1 tsp rice flour and 1 Tsp and add to the main dish.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Turn off heat.