Palak Chutney/ Spinach dip

Ingredients:
2 bunches of Spinach/Palak Chopped
2 tbsp Tamarind pulp
2 tsp Sesame seeds
1 tbsp Balck gram Split
2 tsp Mustard seeds
1/4 tsp Fenugreek seeda
4-5 Red chilies
2-3 Green Chilies
Few Curry Leaves
1/4 tsp Asafortida powder
Oil
Salt to taste
Tempering
1tsp Mustard seeds
1 tsp Black gram seeds

Heat a 1 tsp oil in medium sauce pan, add the Spinach and saute it and cover the lid. Let it cook until leaves are soft.
Meanwhile, heat a pan and dry roast the black gram until it turns light golden add mustard seeds, and then fenugreek seeds. Switch off the heat and add red chilies, curry leaves and asafoetida powder and saute it.Let it cool.
Now, Dry roast the sesame seeds on low heat until golden and grind to coarse powder.
Grind all along with tamarind pulp and salt to taste.(Add water only if required. The chutney should be thick in consistency).
Lastly temper it. heat oil in a small pan, add mustard seeds and black gram when it splutters mix it with the ground paste.
Serve with white rice, Dosas/crepes, Idlis.

This is off to "Healing Foods Event-Spinach" (hosted by Divya).