Palak ka kapa

Last week I happened to be in Corbett . There I had a chance to sample a kumaoni dish called Palak ka kapa. I was blown away by the simple flavors of the dish. It is kind of soupy and can be paired with any bread. We had it with stuffed kulcha.
 
 I was so impressed with the dish that I had to recreate it. Since I didn't get a chance to speak with the chef, I searched on Google. There are various versions there. So I picked up a few hints and created my own version, which I would say was very close to what I had eaten at Corbett.
 
 At home we enjoyed it with paratha and the leftover with sourdough bread.
 
 I don't claim it to be authentic. In fact would love inputs from kumaoni cuisine experts. This is purely my version.
 
 I have used rice flour to thicken it, you can use wheat flour or besan also. But I feel besan would give it a more kadhi kind of taste. It's best to make it in an iron pan or kadhai.
 
 Please do try it. I promise you won't be disappointed.

 
 Ingredients
 
 Palak (spinach) 250 gms
 
 Onion 1 medium finely sliced
 
 Rice flour 1 tbsp
 
 Whole red chili 2
 
 Mustard oil 2 tbsp
 
 Asaefotida a pinch
 
 Cumin seeds 1/2 tsp
 
 Fenugreek seeds a pinch
 
 Red chili pd 1/4 tsp
 
 Salt to taste
 
 Water 2 cups
 
 Lemon juice 2 tsp
 

Method