This is the most favorite curry for the members of my family especially my husband. This picture above is Methi leaves / Fenugreek leaves curry and the recipe for this is below in Variations.
2 cups chopped spinach / 5 blocks frozen Tesco spinach
1 medium tomato
1 small onion finely chopped
3 tbsp grated coconut
2 - 3 dry red chillies (roasted)
1 tsp tamarind juice
2 tsp oil
1/2 cup red lentils
Cook lentils, spinach , tomato and half of the chopped onions. Meanwhile grind coconut, red chillies and tamarind into a smooth paste. When the lentils are cooked , add the paste and bring to boil and further cook for 5 mins. Now this curry should be tempered , heat oil and saute the rest of the onions till they are dark brown. Add this to the curry above. Serve it with chapatis or rice.
Tadka or tempering can be added when the curry is still cooking or after the curry is cooked.
Methi leaves curry is prepared in the same way but instead on onions for tadka , you need 1 tsp oil heated to 1 tsp mustard seeds and 4 - 5 curry leaves are to be added. No onions are added for this curry.