Ingredients
3 cups of chopped fresh baby spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp
butter
1 1/2 tsp Rasam powder (See "Pickles & Spice Mixes" section)
A pinch of hing
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp cooking oil

Method
Heat the oil and add the mustard, green chillies,
red chillies, hing and curry leaves.
When the mustard starts spluttering,take it off
the heat and add the boiled dal and rasam
powder.
Add 2-3 cups of water to get rasam (soup) consistency.
Add salt to taste.
Put it back on the stovetop and bring to a boil.
Remove and garnish with the coriander leaves.