ছোলা ও পালং শাকের এই রেসিপিটা বানালে বাড়ির ছোট থেকে বড়ো সবাই খুশি হয়ে যাবে |

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often cheaper.

Soak 1 cup chickpeas for 2 hours and drain.

In a pressure cooker, add soaked chickpeas, 1/2 cup water, salt, 2 pieces of cinnamon, 5 crushed cardamom pods, and 4 cloves; cook for 2 whistles.

In a separate pan, add 1 bowl of water and bring to a boil; add a little salt.

Add spinach to the boiling water and stir to remove the raw smell; cook until wilted, then remove from heat.

Cool the spinach in cold water and drain excess water.

In a blender, add the cooked spinach, 1 large chopped tomato, 5 green chilies, 1 tablespoon coriander powder, and 1 tablespoon cumin seeds; blend until smooth.

In the same pan, heat mustard oil, add 2 bay leaves, and a dried red chili; sauté.

Add finely chopped onions and sauté until they are soft and light brown.

Add 1 tablespoon garlic paste and 1 tablespoon ginger paste; sauté until fragrant.

Add the blended spinach mixture to the pan and mix well; cook until the mixture thickens.

Add the cooked chickpeas to the mixture and stir; add some reserved cooking water if needed.

Season with salt and add 1/2 teaspoon sugar to balance the flavors; cover and simmer on low heat.

In a separate small pan, heat ghee and add chopped garlic; sauté until golden brown.

Pour the garlic ghee over the cooked spinach and chickpeas; mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens