Chana Saag

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Recipe

Ingredients

1 cup	chickpeas (chana), soaked overnight
200 grams	fresh spinach (saag), chopped
1 medium	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, minced
1 medium	tomato, chopped
1 teaspoon	cumin seeds
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1/2 teaspoon	red chili powder
2 tablespoons	mustard oil
—	salt to taste
—	water as needed

Instructions

1. 1 Drain the soaked chickpeas and set aside.
2. 2 Heat mustard oil in a pressure cooker over medium heat.
3. 3 Add cumin seeds and let them splutter.
4. 4 Add chopped onions and sauté until golden brown.
5. 5 Stir in the minced garlic and ginger, and sauté for another minute.
6. 6 Add chopped tomatoes and cook until they soften.
7. 7 Mix in turmeric powder, coriander powder, and red chili powder.
8. 8 Add the drained chickpeas and stir well to coat with the spices.
9. 9 Pour in enough water to cover the chickpeas, and add salt to taste.
10. 10 Close the pressure cooker and cook for 15-20 minutes or until the chickpeas are tender.
11. 11 Once the pressure releases, open the cooker and add the chopped spinach.
12. 12 Cook the spinach with the chickpeas for another 5-7 minutes until the spinach wilts and blends well.
13. 13 Adjust seasoning as needed and serve hot.