Healthy and Spicy South Indian Spinach-Chana chickpeas Kootu Recipe.Qiuck making

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
 
Method

    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.

    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.

    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.

    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.

    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.

    Serve the spinach-chana kootu with plain riceand try for Chapathi also