Chana Dal (yellow Lentils) With Spinach

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.