Chana Dal (Yellow Lentils) With Spinach |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chana dal (or bengal gram) is my favorite variety of lentil, and together with spinach with a wonderful blend of spices in this dish, makes for a very wholesome, nourishing meal. Prep time does not include time for pre-soaking lentils. Ingredients:
3/4 cup channa dal (in a pinch, use canned chickpeas) |
3/4 cup water |
2 tablespoons vegetable oil or 2 tablespoons ghee |
1/4 teaspoon black mustard seeds |
2 bay leaves |
1 cinnamon stick |
1 onion |
3 garlic cloves, crushed |
1 teaspoon ginger (grated) |
10 ounces frozen spinach, thawed |
1/2 teaspoon garam masala |
1/2 teaspoon coriander powder |
1/4 teaspoon chili powder |
1/2 teaspoon salt |
Directions:
1. Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
2. Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
3. Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
4. Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
5. Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
6. Stir in the remaining spices and salt and cook for 3-4 minutes.
7. Finally add the lentils, stir and cook a further 5 minutes.
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