3. Grind the remaining dal mixture and add it to the one we just prepared. There’s no need to add water, as we want to keep the mixture coarse. Next, add chopped spinach and curry leaves to the bowl ...

As the name suggests, this vada recipe is made with addition of palak (spinach) and the goodness of dry fenugreek leaves, piquant flavours of green chillies and ginger along with spices like cumin ...

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.