Palakchi patal bhaaji (spinach curry)

Ingredients

1 bunch of spinach washed & chopped, 1/4 cup chana dal, some peanuts, buttermilk, 1 tbspoon gram flour (i.e besan - to give thickness to curry), 2 to 3 green chilies chopped finely, 2 tbsp coconut (roasted & ground), chopped coriander leaves, salt & sugar. For phodani (tempering) 2-3 tsp ghee, 1 tsp cumin seeds, a pinch of Asafoetida

Method 1. Wash chana dal & peanuts. Boil dal, peanuts & spinach together. 2. Mash it properly & add salt, sugar, chopped green chilies to it. 3. Cook this mixture on a medium flame. 4. Now mix besan with buttermilk & stir continuously. (1 tbspoon peanut powder can also be added) 5. Allow it to boil for sometime. 6. Add roasted coconut & coriander leaves. 7. After bhaaji is cooked properly, give tadka (tempering) Tempering: Heat some ghee, add asafoetida & cumin seeds. Pour this on the curry. Serve hot with Chapati or rice. Tip: Always temper the bhaaji just before serving.