[Popular Sindhi green leafy vegetables preparation, cooked with split Bengal gram]
Preparation time—20 minutes Cooking time—40minutes
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- Spinach, chopped 1 bunch
- Dill leaves, chopped 1cup
- Fenugreek leaves, chopped 1cup
- Chana dal [split Bengal gram] 1cup
- Tomatoes, chopped 2
- Green chilies, chopped 3
- Ginger, chopped 1tsp
- Potato [peeled and cut into cubes] 1medium
- Carrot [peeled and cut into cubes] 1
- Small brinjal [cut into cubed] 1
- Turmeric powder ½ tsp
- Chilli powder ½ tsp
- Cumin seeds 1tsp
- Garlic, chopped 5-6cloves
- Asafoetida [hing] a pinch
- Dry red chilies 2
- Salt to taste
- Oil 2tbsp
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1-Pressure cook’s spinach, dill leaves, fenugreek leaves, chana dal, green chilies, tomato and salt, along with3cups of water for 5-6 whistles or until dal completely cooked and become mushy.
2-Heat oil in a pan, crackles cumin seeds and dry red chillies, adds onion and garlic sauté till brown adds hing, turmeric powder and ginger, stir in all the vegetables, little salt and red chilli powder.
3-Add 2cups of water, cook it on medium heat until vegetables are almost tender, add to the dal mixture and stir cook till it becomes thick.
4-Remove from the fire and serve hot with chapattis.
(If you are not using dill leaves in that case you can add little mango powder to it)