Palak Rassa

1. Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

2. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.

3. Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.

Cook's Notes:

You can also cook chana dal on the stove until soft, adding more water as needed. Instead of pureeing the cooked spinach in a food processor, you can also finely mince it.

To make boiled peanuts, you need raw (unroasted) peanuts. Place them in a saucepan and cover with water. Add a dash of lemon juice. Weigh peanuts down with a small plate so they won't float. Simmer over low heat until soft but not mushy, adding water as needed. Let cool in liquid, then drain.