Clean the palak leaves and chop it. Wash the leaves.

In a large kadai, add moong dal, turmeric powder, castor oil and water. Half cover with a lid and cook for 10 mins in medium flame till moong dal gets cooked.

Add tomato and palak leaves. Don't cover, let it cook for 10 mins.

Add the items given for grinding in a mixie. Add water and grind to a smooth paste.

Add the ground paste to the palak curry. And add required water and salt. Half cover and cook for 10 mins in medium flame.

In a tadka pan, add oil. Once oil gets heat, add mustard seeds and cumin seeds. Fry it.

Add shallots, curry leaves and dry red chilli. Saute till shallots becomes translucent. Add this to the curry. Mix well.

Transfer to a bowl. Now it's ready to serve. Serve with hot rice.