An Indian-spiced lentil dish. Serve with a pita or rice for a complete meal.
Prep Time: 0 hour, 10 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 cup chana dal (a yellow lentil), washed.
- 5 cups water
- 1/2 teaspoon turmeric
- salt to taste
- 1 package frozen chopped spinach (10 ounces) or 1 bunch spinach chopped.
- 3 cloves garlic chopped
- 1 onion chopped
- 1 tomato chopped or 3 tablespoons tomato sauce
- 1 teaspoon cumin seeds
- 1 tablespoon vegetable oil
- 1 teaspoon chopped green chili
- 4 tablespoons lemon juice
- 2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- cilantro to garnish
Preparation:
- Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes. Add the spinach and cook until the spinach is tender and mixed with the lentils - about 35-50 minutes.
- In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions.
- Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes.
- Add the daal and spinach and lemon juice, stir and heat through.
- Garnish with cilantro and serve hot with pita or chapati or basmati rice.
Thanks to my Indian cooking teacher Sunita.
