Spinach Dhal Palya

Ingredients

Spinach – 1 packet / 2 bundles

Bengal gram dhal – ½ cup

Toor dhal – ½ cup

Red chillies – 4 Nos.

Salt – to taste

Asafoetida – pinch

Tempering

Mustard – 1 teaspoon

Oil – 1 teaspoon

Method

a) Soak Bengal gram dhal & toor dhal for 4 hours.

b) Strain the water from dhal, coarse grind the dhal with little salt & asafoetida.

c) Cut spinach into small pieces.

d) Cook the spinach with little salt on medium flame with little water.

e) Keep a pan on medium flame, add cooked spinach to the pan with tempering.

f) Leave this on flame until the spinach becomes dry from water.

g) Transfer this to a separate bowl.

h) In the same pan, add oil and mustard, once the mustard splits, add the ground dhal mixture to this.

i) Leave this on flame until the water is absorbed from dhal and the dhal becomes dry and separate.

j) Now, add the spinach mixture to the pan.

k) Remove this from flame after 5 mins.