Spinach/dal shundal (lentil fry)

Ingredients:
1 packet frozen or fresh spinach
1/2 cup mung dal
1/2 tsp mustard seeds
1/2 tsp urad dal
4 red chilies
A few curry leaves
Pinch of asafoetida
1 tbsp oil
3 tbsp shreded coconut
2 tsp sugar
Salt to taste

Method:
Add oil in a deep pan, when heated, add mustard seeds, urad dal, red chili, and asafoetida. When the mustard seeds pop, add one glass of water, the mung dal and let it cook.
When the dal is tender, add spinach and allow it to cook. After the spinach is cooked add salt and stir. Allow the water to evaporate, then add the coconut, sugar, and stir fry. Remove from stove once cooked.

Thenkuzhal (crispy snack)

Ingredients:
5 cups rice flour
1 cup urad dal roasted powder
100 grams butter
1/2 tsp asafoetida
2 tbsp cumin seeds
Salt to taste
Oil for deep frying

Method:
First dry roast the rice flour, then add urad dal powder, salt, asafoetida, cumin seeds, butter and roll into a soft dough.
Heat up oil for deep frying. Put the dough mix in the maker and squeeze into the oil. Fry both sides until it turns golden color and crispy. Remove from oil and place on paper towels to drain excess oil.
Store it in an airtight container. Serve as snack with coffee, tea.