Arhar/Chana Dal with Palak/Bathua

(Pigeon Pea/ Bengal Gram with Spinach/Lamb's Quarters)

30 min

Prep (min)

4-5

Katori

🌿

Vegetarian

Nutrient Information — per 1 Katori

122 Kcal

Energy (kcal)

5.7 g

Protein

12.8 g

Carbohydrate

5 g

Total Fats

Amount per diet plan: 3/4 Katori at one time

Ingredients

3/4 cup Arhar dal (or)

1 cup Chana dal

1/2 kg Spinach (palak), cleaned and chopped (or)

1/2 kg Lamb's quarters (bathua), cleaned and chopped (or)

1/2 kg Amaranth (chaulai), cleaned and chopped

2 cm piece Ginger, chopped

3 small Garlic cloves, crushed

2 small Green chilli, sliced

4 tsp Mustard oil

6 cups Water

1 tsp Cumin seeds

1/2 tsp Turmeric

Use minimal Amount of salt

Method of Preparation

Wash and soak the dal for 20-30 minutes.

Thoroughly wash and finely chop spinach/bathua leaves. Slice the green chillies and crush ginger, and garlic.

In a pressure cooker add soaked dal with 6 cups of water, spinach/bathua, salt, turmeric powder, ginger, and garlic and cook for 10 minutes (2-3 whistles). Let it cool.

Heat oil in a small pan/karahi and add cumin seeds and let them splutter.

Add sliced green chillies and saute for a few seconds.

Remove the pan from the flame. Add to the hot dal and blend well with the help of a ladle.

Serve hot with rice or multigrain roti.