Chole Palak

Though I come from a typical south indian family, I was brought up in the cosmopolitan city of Mumbai. Hence , have acquired a taste for both South Indian and North Indian cuisines. There are days when I crave for authentic south indian food like sambhar, rasam, aviyal n all... and there r days when I would only like to have simple roti and sabji.

When it comes to dieting, wheat scores over rice. Though rice is a staple food for most south indians, eating lot of rice tends to make put on weight and a big belly. It makes you feel lethargic and sleepy.

Here in Oslo, I and my hubby decided on a pattern which will help us enjoy both south indian (read rice) and north indian (read roti).

During the weekdays we stick to roti, sabji and a salad or raita and in the weekends we have proper south indian saapadu varying from sambhars, rasams, tuvaiyal, aviyal etc.

I believe lentils and veggies should be equally included in the diet.

This recipe of Chole Palak or Chana Palak blends the nutrients of both lentil and Leafy vegetable - palak / spinach.


Ingredients

• 1/2 cup kabuli channa / Chick peas (soak overnight or for 6-7 hours)
• 1 tsp ginger paste
• 1-2 green chillies (finely chopped)
• 1 packet spinach leaves / Palak (cleaned and chopped)
• 1 onion (finely chopped)
• 1 tomato (finely chopped)
• 1 tsp chilli pd
• 1 tsp turmeric pd
• 1 tsp jeera powder
• 1 tsp channa masala powder
• 1 tsp garam masala powder
• 1 tsp whole jeera
• 2 tsp malai or curd
• 2-3 tsp Oil
• 2 tsp ghee
• Salt as per taste

How To Make:

1. Pressure cook the soaked chana with some salt for 4-5 whistles or till they become soft.
2. In a separate vessel, add the chopped spinach with a little water and let it cook till soft.
3. Heat oil in a pan / kadhai. When hot add jeera and let it splutter. Now add onions and saute till it turns pink. To this add chopped green chillies and ginger paste. Let it cook for a minute. Now add the masalas - turmeric pd, chilli pd, jeera pd and garam masala pd and Fry till the masala is well cooked.
4. Now add the chopped tomatoes and fry till oil separates. Then add malai or curd and fry well till it forms a thick gravy.
5. Now add spinach to the gravy. Fry for 1-2 min and add the boiled channa with the water in which it was cooked. Add salt to taste. Simmer and cook for 5 min so that the gravy blends well with the palak and the chana.
6. The next step changes the taste of the dish to a great extent.
7. Heat some ghee in a small pan. When hot switch off the stove and add some chana masala pd. As it shimmers, pour it over chole palak.
8. Mix well and close with lid and let it cook for 1-2 min.

Serve Chole Palak with roti / Naan or rice with a dash of lemon and cucumber raita. Optional - Before serving sprinkle some corriander leaves.