Saag wali daal

Saag wali daal
Ingredients
Split Bengal gram 250gm
Clarified butter ¼ cup
Onion 1
Green chili 3-4
Cinnamon 2-3 pieces
Turmeric 1 tsp
All spices 1 tsp
Chili powder 1 tsp
Salt to taste
Cumin powder 1 tsp
Boiled tomatoes 3
Rye ½ tsp
Garlic chopped 4-5 cloves
Dry red chili 4-5
Spinach 1 bunch
Oil 3 tbsp
Method:
1- Soak 250gm split Bengal gram in water for at least 2 hours.
2- Heat clarified butter in a pan and fry 1 onion, 3-4 green chilies and 2-3 pieces of cinnamon till onion turns light brown in color.
3- Turn the flame down, and add 1 tsp turmeric and 1 tsp all spices.
4- Add split Bengal gram and remaining spices.
5- When all spices are mixed well, add 3 chopped tomatoes. Cook for 2-3 minutes, and then add 1 glass of water. Cover and let it cook.
6- In a separate pan, heat oil and add 4-5 chopped cloves of garlic, ½ tsp rye and 4-5 dry red chili. Cook for 1-2 minutes till garlic turns read in color. Add boiled spinach and cook more. Then turn the stove off.
7- Check split Bengal gram, if it has turned tender and water is visible, turn the flame up and allow the water to dry.
8- Add cooked spinach in it and mix well.
9- Delicious ‘saag wali daal is ready to serve.’