(Spinach Puree with Lentil)
Spinach – 100 gms. (approx. 2 medium size bunches)
Bengal Gram – 4 tblsp.
Asafoetida – pinch
Oil – 2 tbslp.
Green chillies – 3 nos.
Salt – to taste
Dill leaves – 5 gms.
Ginger – ¼” piece
Juice of 1 lemon
Soak the Bengal gram in water for a couple of hours prior to the cooking.
In a toap, heat oil. When hot, add asafoetida and the chopped green chillies. Allow it to temper.
When the chillies start popping, add the Bengal gram and roast for a couple of minutes.
Add 1 cup of water and let the lentil cook.
When the lentil becomes tender, add the chopped spinach, dill leaves and chopped ginger.
Add a little water and let it vegatables cook.
When the spinach is cooked, remove from the flame and grind the mixture to a puree. The puree should be a bit coarse and the grinding is not to be done finely.
Bring the mixture back on the flame by placing the toap on a tawa. Add salt and lemon juice and allow the Dar Palka to simmer for a couple of minutes. Serve hot.