Ingredients :Sorrel Spinach Leaves : 4 small bunches
Bengal Gram/ Chana Dal : 1/4 cup
Onion : 1 big sized
Tomato : 1 small sized (Optional)
Green Chillies : 3 or 4
Red Chilli Powder : 1/4 to 1/2 tsp
Turmeric Powder : 1/4 tsp
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Urad Dal : 1/2 tsp
Salt to taste
A pinch of hing
Oil : 2 tsp
Method :
Wash the chana dal properly with plenty of water. Put the washed lentil and 1/2 cup of water in pressure cooker and cook till 3 whistles. Remove the stems from the sorrel spinach leaves. Wash and chop the leaves and set aside. Peel and chop the onion into large pieces and keep aside. Put the chopped onion, chopped tomato, chopped leaves, chopped green chillies, turmeric and water in a vessel and let it cook completely. Now add the salt, red chilli powder and little water to it and cook for 8 to 10 minutes. Add the chana dal and cook for another two minutes and switch off the flame. Heat two teaspoons of oil for seasoning. Add the mustard seeds, urad dal and cumin seeds and let them splutter. When they start to splutter add the hing and stir for few seconds. Remove from the heat and pour over the stew. Mix well and serve with hot steamed rice.