Ingredients:

  • 1 cup chopped spinach
  • ½ cup boiled sprouts (any type)
  • ½ teaspoon finely chopped ginger
  • 1 cup yogurt
  • Black salt to taste
  • ½ tablespoon sugar

For tempering:

  • 2 tablespoon oil
  • ½ teaspoon urad dal
  • ½ teaspoon mustard seeds
  • Pinch of asafoetida
  • 2-3 dry red chillies

Method:

  1. Whisk the yogurt and add ginger, black salt and sugar to it.
  2. Add spinach and sprouts. Stir well and keep it aside.
  3. For tempering, heat the oil, add urad dal and mustard seeds.
  4. When mustard seeds start to crackle, add asafoeida and dry red chillies and fry it.
  5. Pour this tempering on yogurt mixture.
  6. Transfer it to a serving bowl and serve it with rice, biryani or roti.