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 Soak the Bengal gram …

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