Ingredients
1/2 cup channa daal (split gram)
250 gms spinach
1/2 cup chopped onions
2 large tomatoes
2 tsps chopped garlic
1 tsp chopped ginger
1tb sp cooking oil/ghee
1/2 t sp haldi/turmeric
1/2 t sp chilli powder
3 t sps dhania/ coriander powder
1/2 t sp whole jeera/cumin
1 pinch of asafoetida
1 dry red chilli
salt to taste
Method
- Wash and soak daal for 2-3 hours.
- Heat oil /ghee in a fry pan or pressure cooker, add the dry red chilli broken into two and as it changes colour add whole jeera and asafoetida.
- Add chopped onions as jeera begins to crackle and cook till soft and golden brown.
- Add ginger, garlic and cook till the raw smell goes.
- Add the dry masalas and salt to taste and cook for 2 minutes , taking care not to burn the masalas.
- Add chopped tomatoes and cook well till oil begins to show on the side.
- Now add the drained daal and spinach and mix well with the masala.
- Add 2 1/2 cups of water and pressure cook for 5 minutes or till the daal is tender.
- Let the pressure reduce naturally, open the cooker and stir really well so that the spinach and daal are mixed well.
- Adjust the consistency to your liking by letting it cook without the lid for 2-3 minutes.
- A delicious meal is ready full of proteins and iron from the spinach.
- Enjoy with roties or parathas or steamed rice.Pickle and chutney will be a good accompaniment.
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