Ingredients:

Toovar/Toor dal- 1 cup

Black channa dal- ¾ cup

Dantina soppu (or Amaranthus) – 1 small bunch

Spinach- 1 small bunch

Dill leaves- 1 small bunch

Coriander /cilantro– 1 small bunch

Onion- 1

Tamarind- lemon size

Green chillies – 8 to 9

Cumin seeds- ½ tbsp

Fresh coconut- ¼ cup

For seasoning:

Mustard seeds– ½ tsp

Ghee/clarified butter-2 tbsp

Hing/ asafetida- ¼ tsp

Dry red chillies– 2

Preparation:

Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.

Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt  to taste. Bring the mixture to boil.

Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida.  Add the seasoning , mix well and serve with hot rice or ragi mudde.