Spinach-Chana Kootu

Ingredients

• 1 1/2 cups kabuli chana (white) chickpeas
• 5 cups spinach, chopped
• 2 tsp tamarind paste
• 1/2 tsp turmeric powder
• Salt to taste

For Masala

• 4 tsp urad dal (split blackk gram)
• 1 tsp mustard seeds (rai)
• 4 red chillies
• Asafoetida powder (hing), a pinch

For Seasoning

• 2 tsp vegetable oil
• Asafoetida powder, a pinch
• 1 tsp mustard seeds
• 2 green chillies
  

Preparation

1. Rinse the chana and place in a container with salt and turmeric powder, and cook in the pressure cooker for 8-10 whistles (about 15-20 minutes). If using canned chickpeas, drain and rinse.
   
   
2. In a saucepan, add the spinach, turmeric powder, salt, and 2 cups water. Cover and cook on medium heat until the leaves are almost tender.
   Remove from heat.
   
   
3. For the masala. heat the oil in a small pan. Add the asafoetida, urad dal, mustard seeds, and red chillies and fry until golden and let cool. In a small coffee grinder, grind into a coarse powder and set aside.
   
   
4. Add the tamarind paste, ground masala powder, and cooked chana and cook on medium heat for 2-3 minutes until the raw flavor of the tamarind and masala is gone.
   
   
5. Heat the oil in a small pan. Add the asafoetida, mustard seeds, fenugreek seeds, and fry until golden. Add the green chillies and fry for a few seconds. Pour the seasoning over the spinach-chana kootu. Adjust salt as needed and bring to a boil.
   
   
6. Serve the spinach-chana kootu with plain rice and pappadum.

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