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Ingredients:
? cup split chana dal (Bengal gram)
4 cups chopped spinach (palak)
1 cup khatta bhaji (khatta palak)
1 tsp cumin seeds (jeera)
? cup chopped onions
1 cup chopped potatoes
? cup chopped brinjals
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tbsp coriander (dhania) powder
A pinch turmeric powder (haldi)
2 tsp oil
Salt to taste
Combine the chana dal with 1 cup of water and pressure cook for 1 whistle.
Drain the excess water and keep aside.
Heat the oil in a pressure cooker, add the cumin seeds and fry till the seeds crackle.
Add the onions, potatoes, brinjals and ginger-garlic paste and saut? for 5 to 7 minutes, sprinkling water whenever the mixture starts burning.
Add the red chilli powder, coriander powder, turmeric powder and salt and saut? for 2 to 3 minutes.
Add the spinach, khatta bhaji and the cooked chana dal and pressure cook for 2 whistles.
Allow to cool and whisk the mixture well.
Serve hot with plain ghee rice, chapatis.
? cup split chana dal (Bengal gram)
4 cups chopped spinach (palak)
1 cup khatta bhaji (khatta palak)
1 tsp cumin seeds (jeera)
? cup chopped onions
1 cup chopped potatoes
? cup chopped brinjals
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tbsp coriander (dhania) powder
A pinch turmeric powder (haldi)
2 tsp oil
Salt to taste
Combine the chana dal with 1 cup of water and pressure cook for 1 whistle.
Drain the excess water and keep aside.
Heat the oil in a pressure cooker, add the cumin seeds and fry till the seeds crackle.
Add the onions, potatoes, brinjals and ginger-garlic paste and saut? for 5 to 7 minutes, sprinkling water whenever the mixture starts burning.
Add the red chilli powder, coriander powder, turmeric powder and salt and saut? for 2 to 3 minutes.
Add the spinach, khatta bhaji and the cooked chana dal and pressure cook for 2 whistles.
Allow to cool and whisk the mixture well.
Serve hot with plain ghee rice, chapatis.
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