Suva Palak Methi Subzi
by Tarla Dalal

Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants.

This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi.

Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas.

Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak.

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Suva Palak Methi Subzi recipe - How to make Suva Palak Methi Subzi

3/4 cup chopped dill leaves
2 cups chopped spinach (palak)
1 cup finely chopped fenugreek (methi) leaves
2 tsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 cup chana dal (split bengal gram)
1/2 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
1/2 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
salt to taste

Method

Combine the chana dal with enough hot water and soak for 2 hours. Drain and keep aside.
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
Add the dill leaves, spinach and fenugreek and mix well. Cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the chana dal, ginger paste, garlic paste, green chilli paste and ¾ cup of water and mix well. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally.
Add the tomatoes, turmeric powder, coriander powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve immediately.