Chana Dal (Yellow Lentils) With Spinach

sobota, 1 lutego 2014

Chana Dal (Yellow Lentils) With Spinach

Time: 40 mins

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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