• 9 oz (255 grams) spinach
• 1/2 cup finely chopped fresh dill
• 2 tablespoons dried fenugreek or 1/4 cup fresh fenugreek, finely chopped (I used the dried one”Kasuri methi”)
• 2 carrots peeled and chopped
• 1 medium sized potato peeled and chopped
• 1 onion chopped – approximately 1 cup
• 1/2 cup chopped eggplant
• 2 tomatoes chopped fine- approximately 1 3/4 cup
• 5 garlic cloves chopped finely- approximately 1 1/2 tablespoon
• 1 teaspoon fresh ginger chopped fine
• 1 1/2 green chilly chopped fine
• 1/2 to 1 teaspoon of tamarind paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon asafoetida
• 1 cup split Bengal gram “channa dal”
• salt to taste

Wash and soak Bengal gram “channa dal” in water for about 1 hour.

Wash spinach, dill and if using fresh fenugreek, chop and keep aside.

Cut the carrots, tomatoes, onion, eggplant, potato, ginger, garlic and green chillies and keep aside.

Heat 2 tablespoons oil in a vessel or pressure cooker. Add asafoetida.

Add ginger, garlic and green chillies. Make sure the garlic does not burn.

Fry for a minute on medium high heat.Add the spinach, dill and fenugreek to this.

Add the lentil and carrots, tomatoes, potatoes, eggplant and onion. Add turmeric and salt to taste.

Add 1/2 cup water and pressure cook for 15 minutes.Serve hot with dill pulao, steamed rice or plain bread.

by Pak101.com (few years ago!) / 837 views