A hearty and delicious sabzi prepared with the goodness of toor dal and spinach leaves. It tastes great with both rice and paranthas, try it soon!MUDDA BHAJIIngredients1 cup split pigeon peas (toor dal), washed, soaked for 2 hours and drainedSalt to taste½ tsp asafeotida (hing)½ tsp turmeric powder1 medium bunch spinach leaves, shredded1½ tbsps tamarind pulp Tempering4 tbsps oil2 tsps mustard seedsA large pinch of asafoetida (hing)2 tbsps raw peanuts2 tbsps chopped garlic½ tsp turmeric powder1 tsp red chilli powderMethod1. Heat a pressure cooker. Add soaked toor dal, salt, asafetida, turmeric powder and 2½ cups water and mix well. Cover and cook under pressure till 4 whistles are released. 2. Open the cooker once the pressure has reduced completely. Add spinach, tamarind pulp and 1 cup water and mix well. 3. Place the cooker back on heat and cook for 1-2 minutes. Switch the heat off.4. To make the tempering, heat oil in a non-stick pan. Add mustard seeds and let them splutter.5. Add asafoetida, raw peanuts and garlic and sauté for 1-2 minutes. Add turmeric powder and red chilli powder and mix well. Take the pan off the heat and pour this tempering over the cooked dal-spinach mixture and mix well. 6. Adjust salt and mix well. Cook for 2 minutes and transfer into a serving bowl. 7. Serve hot garnished with chilli oil. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #MuddaBhaji
