Spinach Dal

• Oil 1/2 cup
• small onion sliced thinly
• Ginger garlic paste 2 tablespoons
• Knorr vegetable stock cube 1
• Lemon juice 2 tablespoons
• Haldi otr turmeric 1 teaspoon
• Kashmiri mirch powder 1 teaspoon
• 2 tablespoon flour sifted
• 1 cup cream beaten up
• Garam masala 2 teaspoons
• 1 cup or 250 gram chanay kee dal [ let it stand in water overnight and then boil with turmeric and salt till tender but firm.
• 1 kg spinach leaves, stalks removed and chopped finely and sauted.Blend in blender coarsely.
• Coriander leaf dried 2 tablespoons
• Salt to taste
• Cinnamon 1 inch stick

METHOD:

Take a fry pan and heat oil in it.
Add onion and fry till golden brown. Add spices[ haldee,red chillies,salt,garam masala zafrani , cinnamon stick, vegetable stock cube soaked in water and flour and fry for 5 minutes on slow heat.

Add boiled and tender dal and spinach and let it cook till tender.

When cooked stir in the .lemon juice and dry coriander leaves and let it simmer.
Top with zafrani garam masala and green dhania.

Serve with zeera white rice.