Veggie Foodie

Ingredients:

• 1 lb frozen chopped spinach or fresh, washed and chopped spinach
• 3/4 cup chana dal (split chickpea lentils)
• 1/2 tsp turmeric powder
• 1 tsp salt
• 500 ml water
• 1 tsp peanut / vegetable oil
• Additional 3 tbsp peanut / vegetable oil
• 1 tsp cumin seeds
• 1 whole dry red chili
• 2 tbsp garlic paste
• 1 green chili, chopped
• 1 tbsp coriander-cumin powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp kasuri methi, crushed
• 2 medium size onion, chopped
• 2 tomatoes, chopped
• 1 tsp salt or to taste
• 1 tsp Kitchen King masala

For tempering

• 2 tbsp ghee
• 2 tbsp chopped garlic
• 1 whole dry red chili
• 1 tsp red chili powder

For garnishing

• 2 tbsp chopped coriander leaves

Method:

1. Wash 3/4 cup of chana dal 2-3 times and then soak for 1-2 hours
2. Add the chana dal and 500 ml water to a pressure cooker. To that add 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp oil and mix well
3. Cook the chana dal in pressure cooker for 3-4 whistles. If using Instant Pot, cook under pressure for 25 minutes
4. Put the cooked chana dal aside
5. Put a pan of water on high heat
6. When the water starts boiling, add the spinach and cook for a couple of minutes
7. Drain out the water and put the cooked / blanched spinach aside
8. Put a pan on medium heat
9. When oil is hot, add 1 tsp cumin seeds
10. When the seeds start to crackle, add 2 tbsp garlic, 1 chopped green chili and sauté for 10 seconds
11. Add 1 tbsp coriander-cumin powder, 1 tsp red chili powder, 1 tsp garam masala, 1 tbsp crushed kasuri methi and sauté the spices for 10 seconds
12. Add the chopped onion and sauté for 3-4 minutes, till the onions soften and become translucent
13. Add the chopped tomatoes, 1 tsp salt and sauté for 3-4 minutes till tomatoes become very mushy
14. Add the cooked chana dal with its water and cook for 2-3 minutes
15. Add blanched drained spinach, mix well, add 1 tsp Kitchen King masala, cover and cook for 2-3 minutes

Tempering

1. For tempering (tadka), add 2 tbsp ghee in a small pan and put it on medium-high heat
2. When ghee is hot, add 2 tbsp chopped garlic and sauté for 2-3 minutes till the garlic become light pink in color
3. Add 1 whole dry red chili, 1 tsp red chili powder, mix well and add the tadka to the chana dal spinach curry
4. Mix well, garnish with chopped coriander leaves and serve hot with any Indian bread or Basmati rice / pulao

Serves: 4-5

Inspiration source: