Daal Palak Curry

Spinach ½ kg
Pigeon peas boiled 250 gm
Tomato 1
Onion 1
Onion 1
Whole red chilies 6
Oil ½ cup
Tamarind pulp ½ cup
Cumin seeds 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Mustard seeds ½ tsp
Ginger garlic paste 2 tsp
Green chilies as required
Coriander leaves as required
• Heat ½ cup oil in a pan, add 1 chopped onion and fry till golden brown.
• Now add 1 tomato and ½ kg chopped spinach. Fry well on high flame till water dries.
• Add 2 tsp ginger garlic paste, 6 whole red chilies, ½ tsp turmeric, 1 tsp salt, ½ tsp mustard seeds and 1 tsp cumin seeds. Fry well.
• Now add 250 gm boiled pigeon peas and ½ cup tamarind pulp. Cook on low flame for 10 minutes.
• Turn the flame off, garnish with coriander leaves and sliced green chilies. Serve with chapatti.

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