HOTCHULHA

Ingredients:

• Fresh Palak  (Spinach) – 2 Cups – Shredded
• Raw Moong Dal – 1/4 Cup
• Green Chilies – 4
• Zeera – 1/4 Teaspoon
• Salt – to taste
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Oil – as required
• Amchur Powder – 1/4 Teaspoon

Method:

1. Grind Raw Moong, Green chilies and Zeera coarsely and keep them aside.
2. Take a pan and put 1 tablespoon of oil and once oil is hot, put the tadka seeds and then put the palak leaves, salt and turmeric powder.
3. Put the lid on and cook it on low heat for 5 minutes.
4. Take the lid off and put 3 tablespoons of oil and then put the moong dal mix and stir it well, so that the moong dall will get coated with palak with out forming any lumps. Now put the Amchur powder and adjust the salt.
5. Saute this for another 5-7 minutes till the fry looks dry.

Add oil as required.

It goes well with roties and Rice.