Palak Chana Dal or Spinach and Bengal gram Dry curry from Maimoona Yasmeen's Recipes

Ingredients:
Spinach (chopped): 250 grams
Bengal gram (chana dal): 2 tablespoons (nearly 30 grams)
Sliced onion: 2 tablespoons
Oil: 2 tablespoons
Ginger garlic paste: 1 teaspoon
Turmeric powder: 1/4th teaspoon
Red chilli powder: 1 ½ teaspoon
Salt: ½ teapsoon
Chopped coriander: 2 tablespoons

Procedure:

1. Add oil to a saucepan.

2. Add sliced onion and stir fry till the onions turn golden yellow.

3. Add ginger garlic paste and stir fry for 30 seconds.

4. Add turmeric powder and washed chana dal or Bengal gram. Stir fry for 30 seconds.

5. Add red chilli powder, half a cup of water, mix well and close the lid.

6. Cook on low flame till Bengal gram is three - fourth done.

7. Stir fry till the oil separates.

8. Add chopped, washed and drained spinach. (Chop spinach along with its tender stems).

9. Add chopped coriander. Mix well to prevent burning at the bottom.

10. Do not close the lid if you want to retain the green colour of the spinach

11. When half of its water is evaporated, or till Bengal gram is fully cooked or tenderized, add salt.

12. Mix well and cook till the water dries up. Stir fry till all the water is dried up and till the gravy leaves the oil.

Spinach and Bengal gram curry or Palak Chana Dal is ready. Serve with phulka or chapatti or with plain rice and any gravy curry.

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