Gadsoppu/ Mixed Greens & Lentils

Gadsoppu is a generic dish which is particularly popular in and around Tumkur, Bangalore and Mysore. It is generally made with a combination of pulses and greens, the most popular being moong, alasande (pigeon peas), moth dal and greens like palak and methi. It is very nutritious given the goodness of both pulses and greens. I love it and my mom makes it often with chapatis, akki rottis for breakfast. Well now for me making this dish for breakfast might not be a good idea ... but i love to eat it for lunch/dinner! Of course this reminds me of the neighbours back in Tumkur when we were growing up! This was probably one dish that every body's moms made (the other dish being chitranna!!) And during the avarekai season, as usual avarekai (cow beans/ papdi liluva) finds its way into everything including the gadsoppu. How i miss the fresh smell of avarekai.. this time around when i was back in India i missed the avarekai season just by a whisker. I wish i could have some hisikid bele saaru/averekai huli!!But for now, Kabuli channa should do the job! If its me who's cooking, it's got to be slightly different, so i decided to use the kabuli channa that's been sitting in my pantry for god knows how long...crying 'pick me up'!!! So i decided to make a gadsoppu of kabuli channa! Here is what i did. (Which is indeed unsual!!!)

Serves 6 ||  Calories per serving (Kcl) | total 228 | Protein 9 |  fat 9 || Fiber 10 gm |

Kabuli channa 1 cup
Spinach 1 bag (as much as you like)
Indian round Brinjal (egg plants/ aubergines) 3
Cummin toasted and ground 1 tsp
Green Chillies 2
Chilly Powder 1 teaspoon and upwards
Dhania powder 1 tsp
Paste of one Onion
Garlic crushed 2 cloves
Onion fine diced 1
Tomato diced 1
Fresh Coriander chopped 1 tbsp
fennel seeds 1/2 tsp
Mustard seeds 1/4 tsp
Oil 2 teaspoon
Hing a pinch
Butter 1 tbsp (optional)
Yogurt 1 tbsp
Salt

Method:

• Soak channa dal overnight. Pressure cook it till tender, about 3-4 whistles.
• Heat oil in a thick bottomed pan. Add the hing mustard seeds, fennel seeds ( this is my addition, my mom, nor would any body i know of adds fennel seeds to this dish, but it makes the dish so much more fragrant). Stir for a few seconds.
• Add the diced onions and the garlic paste, fry for a few minutes. Add the onion paste and all the spice powders. Mix well. Also add some of the water used to cook the channa. Cook the spice mixture till the raw smell disappears. 
• Mix in the channa dal, tomatoes and brinjal. Simmer for 20 minutes. Mix the palak and simmer for 10-15 more minutes. Do not simmer the palak for too long, it will loose its colour and makes the dish look very dull. Finish with butter, yogurt and coriander. Serve it hot with rice or chapati.