Ingredients vegetarian 4 servings

• ½ cup split Bengal gram (chana dal)
• 1 bunch spinach (palak)
• ½ tsp cumin seeds (jeera)
• 1/8 tsp asafoetida (hing)
• ½ tsp kasuri methi (dried fenugreek leaves)
• 1 to 2 green chillies, finely chopped
• ¾ cup onions, finely chopped
• 1 tsp ginger paste
• ½ tsp garlic paste
• ½ tsp garam masala
• 1 tsp coriander (dhania) powder
• ¼ cup low fat milk
• 1 teaspoon oil
• salt to taste

Directions

1. Clean and wash the chana dal and pressure cook it along with 1½ cups of water for 1 whistle. Drain and keep aside.
2. Boil plenty of water in a pan, add the spinach and cook for 2 to 3 minutes.
3. Drain the spinach and refresh it in ice-cold water. Drain again and purée it to a smooth paste in a blender. Keep aside.
4. Heat the oil in a non-stick pan and add the cumin seeds, asafoetida and kasuri methi.
5. When the seeds crackle, add the green chillies, onions, ginger paste and garlic paste and sauté till the onions turn golden brown in colour.
6. Add the garam masala, coriander powder and salt and cook for 1 minute.
7. Add the spinach purée, milk and ½ cup of water and cook for 3 to 4 minutes.
8. Add the cooked dal and simmer for 4 to 5 minutes.

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