Ingredients vegetarian 2 servings

• 4 cup Methi leaves (washed and finely chopped)
• 2 cup Palak leaves (washed and finely chopped)
• 1/4 cup peanuts
• 1 tbsp gram flour (chana dal flour)
• 1 cup Toor dal
• 2 tbsp oil
• 5-6 curry leaves
• 1/4 tbsp mustard seeds
• 4-5 dry red chillies
• 1/2 tbsp Asafoetida
• 1/2 tbsp turmeric powder
• 3-4 green chillies (crushed)
• 1/4 cup tamarind pulp [thick pulp:- 3-4 tbsp tamarind soaked in a leass than 1/2 cup hot water]
• salt to taste
• 2 tbsp oil and 4-5 garlic cloves (finely chopped) for tadka [optional]

Directions

1. Cook methi palak leaves (finely chopped) with peanuts and water in a cooker on high pressure for 10 mins (3-4 whistles)
2. Cook dal in cooker on high pressure for 10 mins (3-4 whistles)
3. Allow to cool completely. then add gram flour in methi-palak mixture and mash it with hands.
4. Mash the dal seperately
5. Heat oil in a pan, add mustard seeds, add curry leaves and red chillies when mustard seeds start spluttering.colour of the red chillies will change immediately in 5-10 secs.
6. Then add Asafoetida, turmeric powder, dal and stir for 2 mins
7. Add methi palak mixture, tamarind pulp, crushed green chillies and salt
8. Cook for 10 mins and keep aside
9. Heat oil in a seperate pan and add chopped garlic. add this tadka to sabji when gralic turns into brown colour.
   Please note tadka is optional.
10. You can adjust the quantity of termanind pulp as per your taste. Add lots of ghee on plain hot rice and have this bhaji with it and enjoy!! 

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