Ingredients
4 cups finely chopped spinach
2 tbsp chana dal and 2 tbsp peanuts soaked in water for 1 hours
2 green chillies
2 cups of buttermilk
3-4 tbsp besan
1 tbsp oil
1 tsp mustard, pinch of hing, 1 tsp turmeric powder
salt and sugar to taste
Method:
1. Take a vessel which can fit in cooker. Add spinach and keep 2 green chillies over it. Cover with lod and keep chana dal and peanuts on the lid. Pressure cook for 3-4 whistles. Let is cool and then remove the chillies.
2. Whisk buttermilk, add besan, salt and sugar as per taste.
3. Add this and dal and peanuts to the spinach mixture and cook it on low flame till the besan is cooked.
4. Heat oil, add mustard, hing and turmeric. Add this tadka to the spinach mixture and mix gently.
5. Serve hot with rice or chapati.
4 cups finely chopped spinach
2 tbsp chana dal and 2 tbsp peanuts soaked in water for 1 hours
2 green chillies
2 cups of buttermilk
3-4 tbsp besan
1 tbsp oil
1 tsp mustard, pinch of hing, 1 tsp turmeric powder
salt and sugar to taste
Method:
1. Take a vessel which can fit in cooker. Add spinach and keep 2 green chillies over it. Cover with lod and keep chana dal and peanuts on the lid. Pressure cook for 3-4 whistles. Let is cool and then remove the chillies.
2. Whisk buttermilk, add besan, salt and sugar as per taste.
3. Add this and dal and peanuts to the spinach mixture and cook it on low flame till the besan is cooked.
4. Heat oil, add mustard, hing and turmeric. Add this tadka to the spinach mixture and mix gently.
5. Serve hot with rice or chapati.
No comments:
Post a Comment