Categories
Healthy food

(181) Chana Dal with Palak( Spinach)

Ingredients

  • ½ cup Chana Dal.
  • 2 cup water for cooking
  • 1 bunch washed and finely chopped Spinach( approx. 250 gms.)
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 tbsp. chopped jaggery.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 whole Red chilli.
  • 1 tsp. grated Ginger.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak overnight Chana Dal.
  2. Next morning wash Chana dal thoroughly 2-3 times. Keep aside.
  3. Pluck leaves of spinach from its stalk, wash thoroughly and chop finely.
  4. In big vessel mix Chana Dal and finely chopped Spinach. Add water, salt and turmeric powder.
  5. Arrange spinach mix dal vessel at the bottom of cooker and above it washed kokam with 3 tbsp. of water. Close the lid and pressure cook upto 3 whistles.
  6. Open the lid when pressure releases.
  7. Heat oil in nonstick pan or thick bottom pan.
  8. Add Mustard seeds and wait for crackling sound. Add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala and chopped Coriander leaves. Saute for 5-10 seconds and pour Spinach mix dal and kokam. Mix thoroughly.
  9. Close the lid and simmer for 5 minutes.
  10. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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