Clean Channa, wash and soak in water for 8-10 hours. Cut off the stems from the Palak leaves. Wash the leaves twice in water and place it on a strainer to remove excess water. Chop the washed Palak leaves into fine pieces.
Wash the tomatoes and cut them into big pieces. Break the stems from the green chillies. Peel and wash ginger. Put all these ingredients in a mixer and blend. Prepare a paste of tomatoes, green chillies and ginger then place it in a bowl.
Put Channa in a cooker, pour ½ cup of water then close the lid of the cooker. Allow Channa to boil till 1 whistle goes off. Until all of the pressure escapes from the cooker let us cook the Palak.
Heat oil in a Kadhai(pan). Put Heeng, Jeera into hot oil. When Jeera is frying add turmeric and Dhaniya powder. Fry the spices lightly. Add the paste of tomatoes, grenn chillies and ginger into the fried spices. Fry all of these till oil starts to float above the spices.
Now put the chopped Palak into the fried spices followed by salt. Then stir using a spoon to mix the spices and Palak properly. Cover the Kadhai allowing the Palak to cook for 4 minutes. Remove the lid and stir the vegetables well.
If you want to make a dry dish then cook Palak on a high flame for 3-4 minutes without the lid. This dries up some of the water released from the Palak. If you want your dish to be gravy :
You can make this dish as Palak Channa Fry or Palak Chole Curry, whichever you wish.
Channa Palak is ready. Add Garam masala, green Dhaniya and mix well.
Palak Chole can be served with chapatis, paranthas, naan or rice.