Ingredients:
• Ingredients for pressure cooking:
• 1/2 Cup – Bengal Gram
• 1/4 Tsp – Turmeric
• 1/2 Tsp – Oil
• 1/2 Tsp – Salt
• Pinch of Hing
• Water as needed (about 2 Cups)
• For tempering:
• 2 Tsp – Oil
• 1 – Red Chilli (optional)
• 4 – Garlic Cloves
• 2.5 Tbsp – Tomato Puree
• 1 Tbsp – Fried Onions
• 1/4 Tsp – Turmeric
• 1 Tsp – Red Chilli powder
• 1 Cup – Chopped Baby Spinach
• 1 Tsp – Kasoori Methi (Dried Methi Leaves )
• For garnishing:
• A few sprigs of Cilantro leaves
Method:
- Soak Bengal gram for 2 hours before cooking. Wash and drain it.
- In a cooker, pressure cook by adding all the ingredients for pressure cooking, with enough water, wait for 5-7 whistles and switch off the stove.
- Heat oil in a pan. First add red chilli and saute till it turns dark.
- Then fry the garlic for a minute.
- After that, add tomato puree and fried onions and saute for 1-2 minutes.
- Add turmeric and chilli powder and fry for a minute.
- Now add chopped spinach to it and saute for 1-2 minutes.
- Add the cooker items to pan. Allow it to boil for 5 minutes. Stir in between to avoid burning at the bottom. Add Kasoori methi at this moment.
- Turn off the stove when it comes to rolling boil.
- Adjust the salt to taste. Garnish with cilantro leaves. Serve it with roti/naan/rice.
Recipe courtesy of foodybuddy