Dar Palka

Method

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1. 1

   Soak the Bengal gram in water for a couple of hours before cooking.

2. 2

   Heat the oil in a toap (deep vessel). When hot, add the asafoetida and chopped green chillies and let them temper.

3. 3

   When the chillies start popping, add the soaked Bengal gram and roast it for a couple of minutes.

4. 4

   Add 1 cup of water and let the lentil cook.

5. 5

   When the lentil is tender, add the chopped spinach, the dill leaves and the chopped ginger.

6. 6

   Add a little water and let the vegetables cook.

7. 7

   When the spinach is cooked, take the toap off the flame and grind the mixture to a puree. Keep it slightly coarse — do not grind it finely.

8. 8

   Return the mixture to the heat by standing the toap on a tawa (flat griddle). Add the salt and lemon juice and let the Dar Palka simmer for a couple of minutes. Serve hot.