Wash and chop spinach. Finely chop green chillies and ginger.
Soak bengal gram (kadalai paruppu/chana dal) for 2 hours.
Heat a tbsp of oil, add cumin seeds, when it splutters, add finely chopped onion, finely chopped ginger and green chillies.
Saute until onions turn transparent.
Pressure cook for 1 or 2 whistles. You can do everything directly in a cooker. (I did it in a kadai and then transferred to a cooker just to show you the pictures clearly)
Once the pressure subsides, open the cooker and mash the contents slightly.
Note – Those who do not have a cooker can do it in a pan, but will take a longer time.
You will love my other Spinach/Palak Recipes
Aloo Palak (gravy)
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!