This is a Maharashtrian side dish with spinach and chana dal (split chickpeas). It is served with rice or chapatis.
- Serves: 6 persons
- 2tablespoons split chickpeas (chana dal)
- ¼cup water
- 6cups fresh spinach
- 1tablespoon vegetable oil
- 1tablespoon minced garlic
- 2teaspoons cumin seeds
- 1teaspoon green chile paste
- 1teaspoon ground turmeric
- 2tablespoons boiled peanuts
- salt to taste
Step 1Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Step 2Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.
Step 3Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.