Spinach-n-Youghurt Daal
Spinach (palak) : 1 bunch (washed and chopped)
Yoghurt / curd (dahi) : 3 tblsps
Yellow gram (besan) flour : 3 tsps
Yellow gram (chana) daal : 1 tsps (optional)
Peanuts (raw) : 2 tsps (optional)
Salt, sugar
For seasoning:-
Oil : 1 tblsp
Asafoetida : a pinch
Mustard : tsps
Cumin Seeds : tsps
Turmeric : tsps
Dried red pepper : as per liking
Curry leaves (optional)
DIRECTIONS:
Soak the chana daal and peanuts in water (preferrable hot) for 30 mins.
Pressure cook the spinach with enough water for 6-7 mins (1 whistle).
Meanwhile mix the besan flour in yoghurt to make a smooth paste.
Mash the cooked spinach (along with the water) to form a pulpy mixture. Add the besan-yoghurt paste to this spinach.
Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Add salt, sugar and bring the spinach mixture to vigourous boils (2 to 3).