daal palak or chickpeas with spinach

daal palak

1. palak /spinach :2 bundle or 1/2 kg .take only leaves and wash it well then blanch it.
2. oil :1/2 cup
3. daal :2 cup soft boiled
4. haldi termeric: 1/2 teasp
5. red chilli powder: 1 tabsp full
6. onion :2 or 3 large finely chopped
7. tomatoes :6 normal size
8. cumin dry roasted then powdered :1tabsp level
9. ginger garlic: 3 tabsp level
10. salt:to taste

recipe

1. heat oil then fry onions till golden brown.
2. add ginger garlic paste.stir for 30 seconds.
3. add tomatoes with red chillies ,termeric, salt with 1/2 cup of water.
4. cover the lid and cook it on medium it till tomotoes tender .
5. blend the blanced spinach in blender to take a smooth shape
6. add daal to the tomatoes paste and cook for 3 minutes now add that palak pasteand cumin powder to it. mix it well .
7. ready to server with naan or chapatis.

(Note on blanching : boil water in a pan n add spinach leave to it but then with tongs take care that all spinach leave is getting heat equally otherwise lower ones will discolor and others will be still uncooked .when all got that treatment stain all that and add that leaves it cold water.)