Ingredients:
500g spinach (palak), chopped
100g fresh dill leaves (soya), chopped
1/2 cup split Bengal gram (chana dal)
1 medium tomato, chopped
2 green chilies, slit
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp red chili powder
Salt to taste
2 tbsp oil
Water as needed
Instructions:
Wash and soak the chana dal for 1-2 hours.
Heat oil in a pressure cooker and add cumin seeds. Let them splutter.
Add chopped tomatoes and green chilies, sauté until tomatoes soften.
Add turmeric powder, red chili powder, and salt.
Add the soaked chana dal and cook for a minute.
Add the chopped spinach and dill leaves. Stir everything together.
Add enough water to cook the dal and greens. Close the lid and pressure cook for 3-4 whistles.
Once the pressure releases, open the lid and mash the contents lightly for a creamy texture.
Adjust the seasoning and simmer for a few minutes if needed.
Serve hot with rice or chapati.
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