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.
