INGREDIENTS
- 1 bunch (2 bowls) spinach, washed and chopped
- 2 tbsp chana dal, soaked for 30 minutes
- 4 tbsp tuvar dal, soaked for 30 minutes
- 1 tomato
- 2 tbsp peanuts (or more if desired)
- Little turmeric powder
- Salt to taste
INGREDIENTS FOR TADKA
- Oil
- Mustard seeds
- Cumin seeds
- Hing (asafoetida)
- 2 tsp green chilli and garlic paste
- ½ onion, chopped (optional)
- Turmeric powder
- 2 tsp besan
- 1 tsp peanut powder
- Little jaggery
- Salt to taste
- Tamarind (if needed)
INSTRUCTIONS
- Pressure cook the spinach, chana dal, tuvar dal, tomato, peanuts, turmeric powder, and salt together.
- Once cooled, mash everything together well.
- Heat oil in a kadhai.
- Add mustard seeds, cumin seeds, and hing.
- Add curry leaves, green chilli-garlic paste, and chopped onion.
- Fry for a few minutes.
- Add besan and peanut powder.
- Cook for 1–2 minutes.
- Add the mashed dal mixture.
- Add jaggery, salt, and tamarind if required.
- Adjust the consistency with water.
- Simmer for a few minutes.
- That’s it! Your nutritious Palak Gargatta is ready.
- Serve hot with bhakri or steamed rice.
- It also pairs beautifully with jowar bhakri, Ghati Masala Garlic Thecha, Vangi Batata, and papad.
SPICE LEVEL: 🌶🌶
