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Palak with Chana Daal

Contributed by:
Anita Shrivastava, Patna
Anita Shrivastava, Housewife
Patna

Palak with Chana Daal

Ingredients

Chana Daal - 250 gm
Palak Saag (spinach) - 200 gm
Tomato - 100 gm (chopped)
Onion - 100 gm (chopped)
Jeera Seeds - 1/2 tsp
Haldi - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Daalchini (cinnamon) - 2"
Badi ilaichi - 1
Chhoti ilaichi - 1
Black Pepper - 5
Tejpatta - 2
Pure Desi Ghee - 50 gm
Hing - 1 pinch
Ginger - 1" (chopped)
Salt to Taste

Method of Preparation

1. Clean, wash and chop palak saag. Clean and wash chana daal.
2. Heat ghee in a pressure cooker.
3. Add jeera, hing, black pepper, tejpatta, badi ilaichi and chhoti ilaichi.
4. Fry a little. Add onion and fry till pink colour.
5. Add chana daal and chopped palak saag.
6. Fry for 2 minutes. Add 1/2 litre water, haldi and salt.
7. Pressure cook for one whistle or till done.

Notes & Tips