I adapted this recipe from Aayi's Kitchen. I have made it Shilpa's way many times, only I also add some jaggery, tamarind paste and goda masala. Yesterday I wanted to make it without onions & garlic, hence modified it some more.
Here's how I make it:
For tempering - 1 tsp oil, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, big pinch of asafotida, 1/2 tsp turmeric pwd
1/4 cup chopped onions (if using - I omitted this yesterday)
1 tomato - chopped
1 potato - chopped (optional)
1 cup sprouted & boiled matki (moth beans) - see Note
2 cups chopped spinach
2 tsp Goda Masala
Salt to taste
2 tbsp grated jaggery
1 tsp tamarind paste
For masala paste (without onion version) - Grind together 2 tbsp coconut or 2 tbsp grated carrot, 2 tbsp gram flour, 1 tsp ginger paste, 1 tsp roasted coriander seeds, 1 tsp roasted cumin seeds, 2 dry red chillies or to taste, pinch of methi seeds, 1/4 tsp clove pwd, 1/4 tsp cinnamon pwd. Use about 1/4 to 1/2 cup water.
Start by making the tempering - heat the oil, add the mustard seeds, when they stop spluttering add the rest of the tempering ingredients. Then add the chopped onions and/or potatoes. Fry till lightly brown. Add the tomatoes, beans, spinach, masala paste, salt, Goda Masala and jaggery. Add water to get desired consistency. Bring to a boil and simmer till potatoes cook. Add the tamarind paste. Adjust seasonings and consistency if required.
Serve with rotis or rice.
Note - In addition to or in place of matki, you can use other beans like sprouted & cooked mung, black chana or canned red beans (drained & rinsed) etc.