Prep 45 mins
Cook 1 hr
This is our family favourite and a regular in the weekends at home. Best served with Brown rice pulao (recipe posted separately). I learnt this from our family chef, Subru uncle when I was a teenager. Follow the recipe to the 'T' to have a delicious outcome at the end. Enjoy!
- 7 1⁄2 cups fresh spinach leaves
- 1 tablespoon extra virgin olive oil
- 9 garlic cloves, peeled, washed and finely chopped
- 2 medium onions, peeled, washed and finely chopped
- 2 inches piece ginger, peeled, washed and finely chopped
- 1 tablespoon cumin seed
- 2 medium green chilies, washed and slit
- 3 medium tomatoes, washed and finely chopped
- 4 teaspoons coriander powder
- 2 teaspoons turmeric powder
- 1⁄2 teaspoon red chili powder
- 3⁄4 th cup channa dal, washed thoroughly, soaked and drained
- 2 medium potatoes, peeled, washed and cut into cubes
- 2 teaspoons salt
- 1 1⁄2 cups water
- 1⁄2 bunch fresh dill leaves, finely chopped (or soya or shepu leaves)
- 1⁄2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)
- 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. 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. Heat oil in a pot/pressure cooker.
- 4. Once it is hot, add cumin seeds and allow to crackle.
- 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. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
- 7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
- 8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
- 9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
- 10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
- 11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
- 12. Add salt to taste and a cup of water. Mix well.
- 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. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
- 15. Mix in 1/2 cup of water.
- 16. Remove from flame and serve hot with Brown rice pulao.