-
1
1. Buy 1 kg of spinach leaves and wash them thoroughly. Separate the leaves from the stalks. Chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
-
2
2. Take channa dal in a bowl. Clean it to remove stones, dirt, etc. Wash it thoroughly and then soak it in plenty of water for 20 minutes. Drain before using for preparation.
-
3
3. Heat oil in a pot/pressure cooker.
-
4
4. Once it is hot, add cumin seeds and allow to crackle.
-
5
5. Once the cumin seeds stop crackling, add chopped ginger and garlic. Stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
-
6
6. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
-
7
7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
-
8
8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
-
9
9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
-
10
10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
-
11
11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
-
12
12. Add salt to taste and a cup of water. Mix well.
-
13
13. Cover and allow to pressure cook for upto 4 whistles. If you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
-
14
14. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
-
15
15. Mix in 1/2 cup of water.
-
16
16. Remove from flame and serve hot with Brown rice pulao.
