Spinach Stem Spicy Daal

Usually, people tend to throw away spinach stem after they use the spinach leaves for cooking. This recipe is made using the left over spinach stem. Once you use spinach leaves, dont throw away the stem. Store it in refrigerator. Spinach stem can stay fresh for 1 to 2 weeks. This recipe is applicable for spinach stems that are soft and spongy.. You can use water spinach, palak stems for this.. Too hard stems will be very difficult to cook and may not taste well.

INGREDIENTS:
Spinach stem - 1 cup(Diced finely)
Moong daal - 1/2 cup
Turmeric powder - 1/2 teaspoon
Salt- As required
Dry red chilli- 2 to 3 numbers
Black whole pepper- 1 teaspoon
Uraddaal- 1 table spoon
Cumin seeds - 1 table spoon

SEASONING:
Oil - 2 teaspoon
Mustard - 1 teaspoon
Dry red chilli - 1 no.
Asafoetida powder - As required

METHOD:
1. Cut spinach stems finely. Prepare all ingredients and set ready.

2. Take a small pan. Add a teaspoon of oil. Roast dry red chilli,urad daal,cumin seeds, black pepper golden brown.

3. Grind them in to a coarse powder. Pressure cook moong daal well  and keep ready.

4. In a pan, add 1/2 cup water . Add spinach stem, turmeric powder and salt . Allow it boil . Keep the pan open and do not cover with lid. It takes about 9 to 10 minutes for stem to be cooked. Cook until the stems are soft.

5. Now add cooked moong daal .

6. Now add the spice powder which you grinded.

7. Mix well and allow it to boil for 1 to 2 minutes.

8. Now for the seasoning, in a pan add 2 teaspoon oil and add mustard seeds. Once it splutters, add dry red chilli and asafoetida powder. Pour it over the daal.

9. Spicy daal is ready . It goes well with rotti, white rice and papad.