Muddi (mudde) palya

1/2 cup tur dal
Any leaf (spinach, methi, gongura): 1 bunch chopped fine
Tamarind paste to taste (For gongura, do not use this)
Salt to taste
1 tsp Sambar powder (optional)
Red Chilli powder (to taste)
1 tsp turmeric

For the seasoning (tadka)
1 tbsp vegetable oil
1/2 tsp mustard seeds
A pinch of asafoetida
4-5 curry leaves

Soak the dal in water for 2-3 hours. In a pressure cooker, heat a little oil and add the leaves. Stir fry till the leaves are done. Add the dal and cook till the dal is done. Drain the excess water and mash well. Add the tamarind paste, salt, sambar powder, red chilli powder and turmeric and mix well. The dal should be thick in consitency. Boil for five more minutes.

For the seasoning, heat oil in a frying pan, and add the mustard seeds. After they stop spluttering, ad the asafoetida and curry leaves. You could optionally add green chillies. It gives the dish a distinct flavor.

Add the seasoning to the dal-leaf mixture and mix well.

Serve with rice or rotis topped with Ghee.

Notes:
Dilute this recipe with water, and you get what the Bangalore guys call soppina huli.
You can dilute it with buttermilk instead and that is equally good too.