This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients -

1. Arvi leaves / Alu leaves - finely chopped - 2 cups
2. Spinach leaves - finely chopped - 1 cup
3. Besan - 1 TBSP
4. Vegetable oil - 1 TBSP
5. Mustard seeds - 1 Tsp
6. Cumin seeds - 1 Tsp
7. Hing Powder - 1/4 Tsp
8. Ginger paste - 1 TBSP
9. Chana dal - Soaked overnight - 1/2 cup
10. Turmeric powder - 1 Tsp
11. Red chili powder - 1 Tsp
12. Goda Masala - 1 TBSP
13. Tamarind concentrate - 1 Tsp
14. Jaggery - 1 Tsp
15. Salt to taste
16. Water - 2 cups

Method -

1. Besan Slurry - In a bowl add besan and 2 TBSP water. Mix well , make sure there are no lumps.
2. Heat a pan / kadai on medium heat. Add oil. Once hot add mustard seeds, cumin seeds , hing powder. Add ginger paste and soaked chana dal. Saute for 1-2 minutes. Add 1/4 cup water . Cover and cook for 2-3 minutes.
3. Add patra leaves , spinach leaves and mix well. Leaves shrink as they start to cook.
4. Add turmeric powder , red chili powder , goda masala , salt to taste , tamarind concentrate , jaggery and besan slurry. Mix well . Add 1 cup water and mix well.Cover and cook for 7-8 minutes on low to medium flame. Serve hot with choice of roti or rice.