Palak Chana Dal (Spinach & Split Bengal Gram Curry)

Serves - 3-4
Preparation time - 10 mins
Cooking time - 20 minutes

Ingredients:

• Chana Dal (Split Bengal Gram) - 100 gm 
• Palak (Spinach) - 1/2 cup **
• Onion (finely chopped) - 1 medium sized
• Tomato Puree - 1/2 cup
• Ginger - 1 tsp (grated)
• Garlic - 1 tsp (grated)
• Cooking Oil - 2 tbsp
• Water - 2-3 cups*
• Spices
• Turmeric - 1/2 tsp
• Coriander Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Mango Powder (Amchur) - 1/4 tsp
• Red Chili Powder - 1/4 tsp
• Salt according to your taste

* Quantity of water will depend on the consistency of curry that you want. If you want a somewhat dry curry, add less water, and if you want a thinner curry, add more water.
** I used frozen but you can use fresh spinach as well. 

Directions:

• In a pressure cooker, saute the onion, ginger and garlic till the onions become transparent.

• Add the spinach and saute for a couple of minutes.

• Add the spices and saute for 2-3 minitues

• Add tomato pure, saute for a couple of minutes.

• Add chana dal and water. Close the lid of the pressure cooker and cook for about 10 minutes or till the dal is tender. Pressure cook over low flame. ***

• Serve hot with Chapati or Rice. 

***Pressure cook on a high flame till the first whistle. Lower the flame after that and cook over low flame.