Here's one to get you started
This dish reminds me of days spent eating spinach, picked from the shores of the river Cauvery, cooked in a stone pot on a firewood stove. Takes me back to my uncle's house in Mayavaram where i spent summers as a child!
In a little pressure cooker add a tablespoon of oil and once it is heated add half a teaspoon of mustard seeds, one teaspoon of black gram dhal (urad), 1/4 spoon fenugreek seeds, pinch of asafoetida, curry leaves, a couple of dried red chillies- add 1 bunch chopped spinach, quarter cup cooked red gram (tur) dhal. Add quarter cup water, let the steam come out, add the weight and turn off after one soundb. Lightly hand blend with salt. Great with hot rice and mango pickle.