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:

1. Soak Bengal gram for 2 hours before cooking. Wash and drain it.
2. 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.
3. Heat oil in a pan. First add red chilli and saute till it turns dark.
4. Then fry the garlic for a minute.
5. After that, add tomato puree and fried onions and saute for 1-2 minutes.
6. Add turmeric and chilli powder and fry for a minute.
7. Now add chopped spinach to it and saute for 1-2 minutes.
8. 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.
9. Turn off the stove when it comes to rolling boil.
10. Adjust the salt to taste. Garnish with cilantro leaves. Serve it with roti/naan/rice.

Recipe courtesy of foodybuddy