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Chana Dal With Spinach
This delicious dish of chana dal and spinach is sure to tantalize your taste buds with its unique blend of flavors! Ingredients: Spinach, Chana dal, Onion, Ginger, Chilli powder, Cassia bark, Salt, Coriander powder, Garlic, Bay leaf, Garam masala, Ghee
40min
Cook Time
4
Servings
Recipe
137 kCal
Recipe
1
Wash 3/4 cup canned chana dal and soak in water for at least an hour, preferably overnight.
2
Drain the lentils and place them in a large pot with 3/4 cup water, covering the lentils.
3
Bring the pot to a boil and let it simmer for 20-30 minutes until the lentils have softened. Add more water if needed.
4
Cook uncovered to let the cooking liquid evaporate, but avoid overcooking the lentils to prevent them from becoming mushy.
5
In a separate pan, heat 2 tablespoons of ghee and add 2 bay leaves and 1 cinnamon stick.
6
Add 1/4 teaspoon black mustard seeds and fry until they sputter.
7
Add 1 chopped onion, 1 teaspoon grated ginger, 3 crushed garlic cloves, and 1/4 teaspoon chili powder. Fry for 5 minutes.
8
Add 300 grams of thawed frozen spinach and cook for 10 minutes or until the spinach is dry and the liquid has been absorbed.
9
Stir in 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, and 1/2 teaspoon salt. Cook for 3-4 minutes.
10
Add the cooked lentils to the spinach mixture, stir, and cook for an additional 5 minutes.
Nutrition
137
kCal
8.4 g
Protein
1.3 g
Fat
28.1 g
Carbs
150 g of Chana Dal
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1 Onion
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½ tsp of Chilli Powder
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Cassia Bark
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½ tsp of Salt
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All the tools you would need
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½ tsp of Coriander Powder
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3 cloves of Garlic
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2 Bay Leaves
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½ tsp of Garam Masala
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2 tbsp of Ghee
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