Prep Time : 10 mins
Cook Time : 20 mins
Palak/spinach – washed and chopped – 2 1/4 cups
Moong dal or tur dal or a mix of both – 1/4 cup
Turmeric powder -1/4 tsp
Chilli powder – 3/4 tsp
Onion – 2 medium size
Garlic – 4-5 cloves
Ginger – 1 inch piece
Green chilli -1
Salt as needed
For the seasoning
Oil – 1 1/2 tbsp
Mustard -1 tsp
Jeera seeds -1 tsp
Urad dal – 1/2 tsp
Red chilli -1
asfoedia -a pinch
Pressure cook dal with a pinch of turmeric powder for 3 whistles. Mash it well and keep it aside.
Wash, discard the thick stem and chop spinach finely.
Chop onions, tomato, ginger, garlic and chillies finely.
Keep all the ingredients ready including cooked tur dal. Pressure cook spinach for 1 whistle. After the pressure subsides, open and mash it well.
Heat oil in a pan or kadai, add the ingredients mentioned under seasoning in the same order and fry till urad dal turns golden brown.
Add onions, ginger, green chilli and saute till onions become light brown.
Add finely chopped tomatoes, turmeric powder, chilli powder and cook till tomatoes become mushy.
Then add the cooked palak, cooked dal, needed salt, mix well and bring everything to boil. Remove from fire and add a tsp of ghee.
Serve hot with chapati or hot steamed rice topped with a tsp of ghee.