This is a unique Tanjore Maharashtrian speciality.
Toor Dal : ¼ cup
Chopped Spinach (Palak) : 1 pound
Turmeric (Haldi, Arshna) : ¼ teaspoon
Yogurt (Curd, Dahi) : 1½ cups – whisked
Salt to taste :
Vegetable Oil : 2 tablespoons
Mustard seeds (Rai, Sasve) : 1 teaspoon
- For Masala :
Chana Dal : 1 teaspoon
Cumin seeds (Jeera) : 1 teaspoon
Coriander Seeds (Dhania) : 2 teaspoons
Fresh Grated Coconut : ¼ cup
Green Chillies : 8 – 10
- Soak the chana dal in water for 30 minutes.
- Grind all the ingredients for masala into a fine paste. Mix this with 2 cups of water and allow it to boil. Add the yogurt, turmeric, and salt, and cook for another 2 minutes. This is the mor-kozhambu.
- Cook the toor dal in a pressure cooker. Add the spinach to the cooked dal and cook for 5 minutes. Add this to the mor-kozhambu.
- In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard seeds pop, add the seasoning to the mor-kozhambu.