DAR PALKA 

(Spinach Puree with Lentil)

Ingredients

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

Method

1. Soak the Bengal gram in water for a couple of hours prior to the cooking.

2. In a toap, heat oil. When hot, add asafoetida and the chopped green chillies. Allow it to temper.

3. When the chillies start popping, add the Bengal gram and roast for a couple of minutes.

4. Add 1 cup of water and let the lentil cook.

5. When the lentil becomes tender, add the chopped spinach, dill leaves and chopped ginger.

6. Add a little water and let it vegatables cook.

7. 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.

8. 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.

To serve

Dar Palka is served with Phulko for dinner and can be eaten with Ufri Khichadi for lunch.