My husband loves greens, and I try my best to incorporate them in daily foods for my kids too. But the problem is, my hubby only likes them if they are cut very very fine. And I hate to cut greens superfine on my lazy days. So I came up with palak chhole, which not only provides tons of greens but protein and carbs from chhole too. It is very filling, healthy and all in one dish. My kids and hubby absolutely love this, and I hope you like it too :)
Ingredients: serving size: 4
1 whole bunch spinach
2 cans garbenzo beans/ 1/2 cup raw garbenzobeans
Ginger 1 inch
Garlic 4 cloves
Onion 1 medium
Tomato 2 whole
Whole black pepper 1 tsp
Cinnamon 1 inch
Cardemum seeds 1 tsp
Cloves 4-5
Fennel seeds 1 tbs
Cumin seeds 1 tbs
Whole coriander seeds 2 tbs
Dry kasuri methi 2tbs
Water
Salt to taste
Asafetida 1 tsp
Sugar 1 tbs
Lemon juice 1 tbs
Recipe:
Wash and rinse canned garbenzo beans and set aside. If you are using raw ones than wash them and soak them overnight. Wash them again and pressure cook with some salt and 4 cups of water for one whistle. Lower the flame and cook for 45 minutes and let it cool down completely.
Wash and cook spinach with one cup of water and 1tsp salt. Cook it open until tender. Do not cover while cooking to maintain the bright green color. Let it cool down completely.
In a pan heat some oil, add black pepper, cloves, cardamum, cinamon, fennel seeds, cumin seeds, coriander seeds. Roast it till aroma comes. add asafetida, turmeric, onion and some salt. Let it cook few minutes and add garlic, ginger and cook it raw aroma is gone. Now add finely chopped tomatoes, cover and cook till oil seperates. Let it cool down.
In a blander, blend all this cooked mixture together. Add cooked spinach and blend all to a puree.
Pour it back to the pan, add cooked/canned garbanzo beans and water. Check for salt. Add some sugar and lemon juice and crushed kasuri methi. Cook open at low flame for 5-7 minutes.
Serve hot with rice or paratha. It is still yummy if you eat it alone :)
1 whole bunch spinach
2 cans garbenzo beans/ 1/2 cup raw garbenzobeans
Ginger 1 inch
Garlic 4 cloves
Onion 1 medium
Tomato 2 whole
Whole black pepper 1 tsp
Cinnamon 1 inch
Cardemum seeds 1 tsp
Cloves 4-5
Fennel seeds 1 tbs
Cumin seeds 1 tbs
Whole coriander seeds 2 tbs
Dry kasuri methi 2tbs
Water
Salt to taste
Asafetida 1 tsp
Sugar 1 tbs
Lemon juice 1 tbs
Recipe:
Wash and rinse canned garbenzo beans and set aside. If you are using raw ones than wash them and soak them overnight. Wash them again and pressure cook with some salt and 4 cups of water for one whistle. Lower the flame and cook for 45 minutes and let it cool down completely.
Wash and cook spinach with one cup of water and 1tsp salt. Cook it open until tender. Do not cover while cooking to maintain the bright green color. Let it cool down completely.
In a pan heat some oil, add black pepper, cloves, cardamum, cinamon, fennel seeds, cumin seeds, coriander seeds. Roast it till aroma comes. add asafetida, turmeric, onion and some salt. Let it cook few minutes and add garlic, ginger and cook it raw aroma is gone. Now add finely chopped tomatoes, cover and cook till oil seperates. Let it cool down.
In a blander, blend all this cooked mixture together. Add cooked spinach and blend all to a puree.
Pour it back to the pan, add cooked/canned garbanzo beans and water. Check for salt. Add some sugar and lemon juice and crushed kasuri methi. Cook open at low flame for 5-7 minutes.
Serve hot with rice or paratha. It is still yummy if you eat it alone :)
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