Spinach Bhaaji 2

Ingredients:

2 tsp peanut oil
1/8 tsp hing powder or 2/3 cloves of garlic cut lengthwise.
1 cup frozen chopped spinach (palak) (thaw and squeeze water out) or use 2 cups  fresh spinach.
2 handful toor dal washed well.

2-3 Tb besan flour
3/4 dry red chilies
1/4 tsp tamarind paste (add 4-5 Tb water and mix well)
1 tsp brown sugar or cut gud (Indian brown sugar)
1 cup fresh or frozen or canned corn, washed and drained (optional)

Recipe: 

Cook spinach and toor dal in a pressure cooker.
Heat oil in a flat pan or Kadhai (wok)

Add mustard seeds and let them pop.
Remove from heat and add 1/8 tsp hing powder or garlic and 1/4 tsp turmeric powder.
Return to heat and add 2-3 dry red chilli peppers.
Add cooked toor dal and spinach and stir.
Add 1 cup of water and let it cook.
Mix besan flour in 1/2 cup of water, add to mixture and keep stirring.
Add tamarind and brown sugar.
Add salt to taste.  Cook for 5 more minutes until all ingredients mix well.
If needed, add water...it should have consistency of soup.
Add corn (optional)
Serve it in a bowl and add 1 tsp of chilli garlic oil on top. 

Serve as a side dish with rice, chapati, paratha, puri, naan or pita bread.

Notes:

1) I use the same recipe for methi (fenugreek) leaves.  
2) I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. I serve this immediately.
3) Glossary of Vegetables - Indian Names
http://www.syvum.com/recipes/indian/glossv1.html