Spinach Chana Dal

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Preparation Time: 30 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
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Ingredients:

Metric Imperial

200 gm(s) chana dal (yellow split pulse), rinsed

2 tbsp(s) vegetable oil

1 onion, finely sliced

1 tbsp(s) grated fresh ginger

1 tsp(s) cumin seeds

200 gm(s) canned chopped tomatoes

1 mild green chilli, sliced

0.5 tsp(s) ground turmeric

0.5 tsp(s) cayenne pepper

1 tsp(s) ground coriander

1 tsp(s) sea salt

1 tsp(s) garam masala

400 gm(s) spinach, well washed

by Jill Dupleix from Lighten Up

Posted by: suzienewshoes on 05 January 2010

Click here to view suzienewshoes's Cookery Book

Cooking Steps:

Soak the dal in cold water for 30 minutes, then drain, rinse and tip into a large saucepan.
Pour in 1.2 litres water and bring to the boil, skimming. Simmer, partly covered, for 20 minutes.
Heat the oil in a frying pan.
Add the onion, ginger and cumin seeds and cook for 5 minutes.
Stir in the tomatoes, chilli, turmeric, cayenne, coriander and sea salt.
Add the mix to the dal and simmer for 20 minutes, adding extra water if necessary.
Whisk in the garam masala.
Add the spinach, pushing it down until wilted.
Spoon into warm bowls and serve.