Palak Chana Dal

by Tarla Dalal

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A maharashtrian delight, tweaked to boost the health value! while palak adds vitamin a to this dish, chana dal adds nutrients like calcium, iron, folic acid, zinc and fibre. Ensure that you do not overcook chana dal, as it should be separate and not mashed.

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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 2 servings
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Ingredients

3/4 cup chopped spinach (palak)
1/2 cup chana dal (split bengal gram) , soaked and drained
salt to taste
1/4 tsp turmeric powder (haldi)
1/2 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 slit green chilli
1/2 cup finely chopped onions
1 tsp grated jaggery (gur)
1/4 tsp chilli powder

Method

Combine the chana dal, salt, turmeric powder and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds or till the mustard seeds crackle.
Lower the flame, add the green chilli and onions and dry roast till they turn light brown in colour. Sprinkle a little water if the onions start burning.
Add the spinach and dry roast for 1 to 2 more minutes while stirring continuously.
Add the cooked dal, jaggery, chilli powder and little salt and mix well.
Add ½ cup of water, mix well and simmer for 5 to 7 minutes.
Serve hot

Nutrient values per serving