Easy Palak Chana Dal Recipe - Healthy Spinach Gram Dal Recipe Recipe

To begin making the Palak Chana Dal method, pressure stew the soaked chana dal with 3 cups of moisture, table salt and turmeric dusting masala condiment for 5 to 6 whistles and turn off the toasty.

Allow the pressure to release naturally.empty in the palak (spinach leaves) along with 2 tablespoons of moisture, table salt into a pressure cooker and stew for 1 whistle.

Turn off the toasty and release the pressure immediately to retain the green color of the spinach.toasty ghee in a heavy bottomed cooking vessel and empty in cumin seeds. Once cumin seeds start to crackle, empty in asafoetida.After 30 seconds, empty in parched red chillies and saute for few seconds.Next empty in ginger garlic paste and saute for a few seconds.Now, empty in cut up onions and green chillies, saute it until bulb veggie turns to golden brown in colour.empty in cut up tomato and stew them until they become soft.empty in turmeric dusting masala condiment, red chilli dusting masala condiment, cumin dusting masala condiment and table salt to savor but remember we have already added table salt while boiling dal and spinach.incorporate all parched spices with tomato bulb veggie mixture and stew it on medium toasty for 1-2 moments until mixture starts releasing ghee.This will take about 3 to 4 moments.After 3 to 4 moments, empty in the cooked chana dal and palak (spinach leaves), incorporate everything well.stew the Palak Chana Dal for next 4 to 5 moments on low toasty and turn off the toasty.

Check the table salt and spices and adjust according to savor.

Transfer the Palak Chana Dal to a serving container and offer fiery.offer Palak Chana Dal along with Bharli Bhendi, Boondi Raita and Phulka for an everyday meal.

You can also pack this dal for your Lunch Box.