Chana dal 1 cup(soaked for 1 hour)
Palak/Palakoora 1 bunch
Onion 1 (finely chopped)
Green chilies 3(slight lengthwise)
Ginger-garlic paste 1 tsp
Chilly powder 1/2 tsp
Salt as needed
Butter 1 tblsp
Oil 2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
1) Soak the chana dal for 1hour.
2)Heat oil in a pan. Then add the mustard seeds once they splutter then add the cumin seeds.Add the onion and green chilies saute until they turn transparent.
3)Now add the soaked chana dal/chenaga pappu to it.Saute until the raw smell leaves it.(approx 4-5 mins).
Once done then add the finely chopped tomatoes and salt to it.(adding salt now cooks the tomatoes fast) Cover the lid and cook till the tomatoes turn mushy.(3-4 mins)on medium flame. Make sure to stir in between to avoid burning . Now add some water ,chilly powder and cook cover for 8-9 minutes until oil separates from the gravy and the chana dal gets cooked.(take a grain of the dal and press between your thumb and index finger , it must get mushy)
4)Now mix the curry well and then add the palak leaves. Cover the lid and let it get cooked until the leaves get cooked (5-6 minutes, stirring in between) .Finally add the butter and cook on low flame so that the butter melts into the curry .Mix well ,cover the lid and cook for 2-3 minutes on low flame.
Turn off heat .
SERVE WITH RICE OR ROTI