Daal Palak (Spinach and Lentil Curry)

Ingredients:

• Split Bengal Gram (Chana daal): 1/2-1 cup
• Spinach: 1 bunch (washed)
• Onion: 1 (chopped)
• Tomatoes: 1(chopped)
• Ginger: a small piece (chopped)
• Green chilli: 1(chopped)
• Oil: 1-2 tbsp
• Turmeric pwd: 1/2 tsp
• Salt: to taste
• Cumin seeds: 1 tsp 
• Coriander leaves: a few

Method:

1. Wash spilt bengal gram thoroughly . Soak in water for 10-15 mins.
2. Pressure cook it with spinach, salt, turmeric pwd and water ( ~2 cups). Take 1 whistle on high flame and cook on sim gas for 10-15 mins. Turn off the gas.
3. Seasoning/ Tadka:
• Heat oil in pan. Add cumin seeds. Let them splutter.
• Add onion, ginger, green chilli and cook till onions are translucent on medium flame.
• Add tomatoes. Cook till done.
4. Add the above seasoning to pressure cooked daal. Garnish with coriander leaves.
5. Ready to serve with chapati, nan, bread or parantha.