To begin making the Palak Chana Dal recipe, pressure cook the soaked chana dal with 3 cups of water, salt and turmeric powder for 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally.

Add the palak (spinach leaves) along with 2 tablespoons of water, salt into a pressure cooker and cook for 1 whistle. Turn off the heat and release the pressure immediately to retain the green color of the spinach.

Heat ghee in a heavy bottomed pan and add cumin seeds. Once cumin seeds start to crackle, add asafoetida.

After 30 seconds, add dry red chillies and saute for few seconds.

Next add ginger garlic paste and saute for a few seconds.

Now, add chopped onions and green chillies, saute it until onion turns to golden brown in colour.

Add chopped tomato and cook them until they become soft.

Add turmeric powder, red chilli powder, cumin powder and salt to taste but remember we have already added salt while boiling dal and spinach.

Mix all dry spices with tomato onion mixture and cook it on medium heat for 1-2 minutes until mixture starts releasing ghee.This will take about 3 to 4 minutes.

After 3 to 4 minutes, add the cooked chana dal and palak (spinach leaves), mix everything well.

Cook the Palak Chana Dal for next 4 to 5 minutes on low heat and turn off the heat. Check the salt and spices and adjust according to taste. Transfer the Palak Chana Dal to a serving bowl and serve hot.

Serve Palak Chana Dal along with Bharli Bhendi, Boondi Raita and Phulka for an everyday meal. You can also pack this dal for your Lunch Box.