Daal palak (spinach and lentil curry)

Ingredients

• Split Bengal Gram (Chana daal): 1/2-1 cup
• Spinach: 1 bunch (washed)
• Onion: 1 (chopped)
• Tomatoes: 1(chopped)
• Ginger: a small piece (chopped)
• Green chilli: 1(chopped)
• Oil: 1-2 tablespoon
• Turmeric pwd: 1/2 teaspoon
• Salt: to taste
• Cumin seeds: 1 teaspoon
• Coriander leaves: a few

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Preparation

• Wash spilt bengal gram thoroughly . Soak in water for 10-15 minutes. Pressure cook it with spinach, salt, turmeric powder and water ( ~2 cups).
• Take 1 whistle on high flame and cook on sim gas for 10-15 minutes. Turn off the gas.
• Seasoning/ Tadka:
  Heat oil in pan. Add cumin seeds. Let them splutter. Add onion, ginger, green chilli and cook till onions are translucent on medium flame. Add tomatoes. Cook till done.
• Add the above seasoning to pressure cooked daal. Garnish with coriander leaves.
• Ready to serve with chapati, nan, bread or parantha.