Ingredients
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1 cup Bengal Gram Split (Chana Dal - soaked in water for 5-6 hours)
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3/4 cup Water
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2 medium sized finely chopped Tomatoes
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2+2 finely chopped Garlic Cloves
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1 finely chopped small Ginger knob
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1/2 tsp + a pinch of Turmeric Powder (Haldi)
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Salt as per taste
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1 tsp Oil
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2-3 Bay Leaves (Tej Patta)
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1 tsp Cumin Seeds (Jeera)
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2+1 Dry Red Chillies
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1 Green Chilli
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1 medium sized finely chopped Onion
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Pinch of Asafoetida Powder (Hing)
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Red Chilli Powder (as per taste)
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1 tsp Coriander (Dhaniya) Powder
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A bunch of finely chopped Spinach (Palak)
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1 tsp Ghee
About
Steps
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1
Done
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In a pressure cooker, take 1 cup soaked Bengal Gram Split (Chana Dal). Add 3/4 cup Water, finely chopped Tomatoes, Garlic Cloves, chopped Ginger, 1/2 tsp Turmeric Powder, and Salt to taste. |
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2
Done
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Pressure cook on medium heat for up to 2 whistles or until the dal is soft and cooked. |
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3
Done
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Heat 1 tsp Oil in a pan. Add Bay Leaves, Cumin Seeds, Dry Red Chillies, Green Chilli, finely chopped Ginger, and finely chopped Onion. Season with Salt as per taste and sauté until the Onion is nicely cooked. |
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4
Done
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Add a pinch of Asafoetida Powder, a pinch of Turmeric Powder, Red Chilli Powder (as per taste), and Coriander Powder. Stir well and cook for 1-2 minutes. |
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5
Done
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Add finely chopped Spinach (Palak) and cook for another 2 minutes. |
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6
Done
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Add the cooked Chana Dal mixture to the pan. Mix well and simmer for 5-10 minutes on medium heat, allowing the flavors to blend. |
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7
Done
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In another small pan, heat 1 tsp Ghee. Add finely chopped Garlic Cloves and fry until golden-brown. Add Dry Red Chilli and Red Chilli Powder. Turn off the heat and mix well. |
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8
Done
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Transfer the prepared sabzi to a serving bowl. Pour the prepared tempering (tadka) over the sabzi. Serve this scrumptious Palak Chana Dal Sabzi hot with Paratha, Roti, or Rice. |
