Palak-Chana Daal Ka Saag

You will need a pressure cooker for this wonderful dish, best served with Bugha Chawar. Even people cautious about foreignfoods will have a hard time turning this down.

You will need a pressure cooker to make this dish come out right.

Palak-Chana Daal Ka Saag

Prep Time: 45 minutes

Cooking Time: 90 minutes

Serves: 3-4

Ingredients:

1 bunch spinach

1/2 bunch fresh dill

1 tsp tamarind juice

2 medium tomatoes, chopped and diced

1 onion, diced

1/2 cup chana daal (hulled, split chick peas)

1/2 tsp grated ginger

6-8 cloves garlic, minced

1 fresh green chilli, minced

1 tsp coriander

1/2 tsp chilli powder

1/2 tsp turmeric

1 tsp cumin

1 clove garlic, minced

1 cup water

2 tbsp oil

salt to taste

Preparation:

Wash and soak the chana daal in water for 15 minutes.

Wash and chop spinach and dill.

Cooking:

In a pressure cooker add oil and diced onions and fry until translucent. Add chana daal, tomatoes, ginger, 6-8 garlic, green chili, coriander, chilli powder, and turmeric. Cook for a few minutes or until lightly browned.

Add spinach, dill, and tamarind juice and stir until greens are wilted.

Pressure Cooking:

Add water and pressure cook for 5-7 minutes after it whistles.

Remove from heat and allow pressure cooker to cool off, and roughly mash with a potato masher.

Fry cumin:

In a separate pan, heat a little oil and fry cumin and 1 clove garlic, and then add mixture to the chaana daal/spinach mixture.

Serve hot with Bugha Chawar.