Spinach Kadhi

Ingredients:
Spinach 1 bunchBesan / Gram Flour 3 tbspsPlain Yogurt 1 1/2 cupsGinger 1 inch pieceGarlic 2 - 4 podsDry Ginger Powder a big pinchTurmeric Powder a pinchSalt to taste
Talimpu:
Urad Dal 1 tspCumin Seeds 1 tspMustard Seeds 1 tspBroken Red Chiles 3Curry Leaves 5Oil 1 tsp
Method of preparation:
Wash, remove stems and finely chop spianch.Whisk together yogurt, besan and salt thoroughly.Peel and mash ginger.Peel and mince garlic.
Heat oil in a sauce pot, add all talimpu ingredients in order.When mustard seeds start spluttering, add ginger, garlic and spinach.When spinach wilts a bit, add whisked yogurt besan mixture, dry ginger powder and turmeric powder.Boil the whole mixture on low flame for around 5 minutes.Serve with steamed rice and ghee.
Notes: Make sure not to add too much of dry ginger powder.