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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

Preparation

Step 1

Wash spilt bengal gram thoroughly . Soak in water for 10-15 minutes. Pressure cook it with spinach, salt, turmeric powder and water ( ~2 cups).

Step 2

Take 1 whistle on high flame and cook on sim gas for 10-15 minutes. Turn off the gas.

Step 3

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.

Step 4

Add the above seasoning to pressure cooked daal. Garnish with coriander leaves.

Step 5

Ready to serve with chapati, nan, bread or parantha.

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