Palak Chana Dal Tadka

Ingredients

• 2 cups shredded spinach (palak) leaves
• 1 cup split Bengal gram (chana dal), soaked for 1 hour and drained
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• ¼ teaspoon turmeric powder
• Salt to taste
• Tadka
• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1½ tablespoons chopped garlic
• ½ tablespoon chopped ginger
• 2 green chillies, chopped 
• 2 medium onions, chopped
• Salt to taste
• 1 large tomato, chopped
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon Kashmiri red chilli powder
• ½ teaspoon turmeric powder
• ¾ teaspoon garam masala powder
• 3-4 tablespoons chopped fresh coriander leaves
• ½ lemon
• Fresh coriander sprig for garnish

Method

1. Heat ghee in a cooker, add cumin seeds and let them change colour. Add drained split Bengal gram and sauté for 1-2 minutes. 
2. Pour 3½ cups water and mix well. Add asafoetida, turmeric powder and salt and mix well. Close the cooker with the lid and cook under pressure for 3-4 whistles.
3. Meanwhile, to make the tadka, heat butter and oil in a non-stick pan. Add cumin seeds and let them change colour. 
4. Add asafoetida, garlic, ginger and green chillies, mix and sauté till golden brown. Add onions and salt, mix well and saute till onions turn golden brown. 
5. Add tomato, mix and cook till soft and pulpy. Add coriander powder, cumin powder, Kashmiri red chilli powder, turmeric powder and garam masala powder and mix well. Cook for 1 minute. 
6. Add ½ cup water, mix well and cook for 1-2 minutes. 
7. Add spinach leaves and 2-3 tablespoons coriander leaves and mix well. 
8. Open the cooker once the pressure has reduced completely. Add the cooked gram to the tadka and mix well. 
9. Add ½ cup water, mix and cook for 1-2 minutes.  
10. Squeeze the juice of lemon and add to the gram mixture, and add remaining coriander leaves and mix well. 
11. Transfer into a serving bowl and serve hot garnished with coriander sprig.