Spinach with Chana Dal
by Palak Rajput

Chana dal is either boiled or pressure cooked till soft and whole. Fresh spinach is roughly chopped and cooked in ginger infused oil. Finally cooked chana dal is added to spinach and briefly cooked. Serve spinach with chana dal over plain steamed rice or with roti.

This recipe has been viewed 18133 times

Spinach with Chana Dal recipe - How to make Spinach with Chana Dal

2 cups chopped spinach (palak)
3 tbsp chana dal (split bengal gram)
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp urad dal (split black lentils)
3 whole dry kashmiri red chillies , broken into small pieces
4 curry leaves (kadi patta)
3 garlic (lehsun) cloves , crushed
1 tsp finely chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste

Method

Clean, wash and cook the chana dal in a cup of water until the dal is soft and cooked taking care it does not turns mushy.
Heat the oil in a non - stick pan and add the cumin seeds, mustard seeds and urad dal.
When the seeds crackle, add the red chillies and curry leaves and saute for few seconds.
Add the green chillies and garlic and saute for more few seconds.
Add the spinach and turmeric powder, mix well and cover and cook till the spinach is completely cooked.
Add the cooked chana dal, mix well and cover and cook for 5 minutes.
Add the salt, mix well and remove from the flame.
Pour the dal over the plain steamed rice or wrapped in roti.
Serve hot.