Here's yummy method to get your kids to indulge in the goodness of leafy greens. Merely make this south Indian speciality and serve it together with plain rice, and your meal is arranged.

MUDDI PALYA

Active ingredients

1/2 cup split pigeon peas (toovar dal), drenched and drained
1/2 tsp turmeric powder
Salt to taste
1/2 tsp asafoetida (hing).
2 cups chopped spinach.
1 tsp crushed green chillies.
1tsp roasted cumin seeds.
1 tablespoon tamarind pulp.
2 tbsps ghee.
1/2 tsp mustard seeds.
1 tsp cumin seeds.
2-3 dried red chillies.
6-8 curry leaves.

Approach.

1. Transfer toovar dal in a pressure cooker. Include turmeric powder, salt, 1/4 tsp asafoetida and 2 1/2 cups water. Cover and cook till the pressure is launched 3 times.
2. Once the pressure settles open the cover and mash the dal.
3. Add spinach, crushed green chillies, roasted cumin seeds, tamarind pulp and 1 1/2 cups water and mix well.
4. Heat ghee in an earthenware pot, add mustard seeds and when they begin to splutter, include cumin seeds and mix well. Add asafoetida, dried red chillies and curry leaves.
5. Add the dal mixture and 1/2 cup water, mix well and cook for 4-5 minutes on medium heat.
6. Transfer the dal in a serving bowl. Serve hot with steamed rice.

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