SagPaita- Palak Dal- Spinach cooked with Lentils
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Serves: 4-5
 
Ingredients
  • 1 Bunch Spinach-260gms Washed and Cleaned
  • ¾th Cup=135gms Split Chickpeas-Soaked in water for an hour
  • 1 Medium=70gms Onions-finely chopped
  • 1 Medium=60gms Tomatoes-finely chopped
  • Mustard Oil
  • Clarified Butter
  • 4 Green Chilies
  • 2 Dry Red Chilies
  • 1 tsp Cumin Seeds
  • ½ tsp Asafoetida Powder
  • 5-6 Cloves of Garlic-chopped
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • Salt to taste
Instructions
  1. We will cook Chana Dal and Spinach in a Pressure Cooker. Drain water and transfer Chana Dal to a Pressure Cooker. Roughly chop Spinach Leaves and transfer it to Pressure Cooker. Add 2 Green Chilies, Turmeric Powder, half quantity asafoetida powder and some Salt. Add 2 Cups of Water. Now we will Pressure cook Dal and Spinach. 1 whistle on High and 2 on medium. Allow pressure to release normally.
  2. We will heat 2 tbsp Mustard Oil. As Mustard Oil becomes hot enough, lower the heat and allow temperature to drop down slightly.
  3. Add Cumin Seeds, Asafoetida Powder, Garlic, Green Chilies and fry until Garlic turns brown. Add Onions and fry until it becomes soft.
  4. Onions become soft in 4 mins on low heat. Now, add Tomatoes. Add some Salt. Cook until Tomatoes become soft (5 mins). Now add cooked Dal.
  5. Chana Dal has become soft. Now add Garam Masala Powder. You can add some water, if you think Dal is to thick. Allow Dal to simmer on medium heat. As Dal begins to simmer, reduce heat and cook for 2-3 mins.
  6. We will prepare a Tadka. Heat 2 tsp Clarified Butter. Add ½ tsp Cumin Seeds and 2 dry Red Chilies. Pour this Tadka over Dal and mix well. SagPaita is ready to be served
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/sagpaita-spinach-cooked-lentils/