Ingredients
-
3/4
-
3/4
-
2
-
1/4
-
2
-
1
-
1
-
3
-
1
-
10
-
-
-
-
-
Directions
Chana Dal (Yellow Lentils) With Spinach,Chana dal (or bengal gram) is my favorite variety of lentil, and together with spinach with a wonderful blend of spices in this dish, makes for a very wholesome, nourishing meal.Prep time does not include time for pre-soaking lentils. (Note: this is a rather dry lentil dish, if you prefer the more wet, soupy variety then you could opt for another recipe with chana dal that I have posted: #83985),Unlike other reviewers, I didn’t find this bland at all, and I followed the recipe nearly exactly. Because I love black mustard seeds, I doubled those. And I decided that the ingredients list meant to include a fresh chile so I added a minced birdseye chili. I should have used a more mellow chili, but I can’t blame the recipe for that! Very nice dish.,More mustard seeds, added a fresh chili
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Steps
|
1
Done
|
Wash Lentils and Allow to Soak in Water at Least an Hour Before Use (i Usually Let Mine Soak Overnight). |
|
2
Done
|
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
Done
|
Cook Uncovered to Let the Cooking Liquid Evaporate - but Be Careful not to Overcook Such That They Become Mushy. |
|
4
Done
|
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
Done
|
Add Spinach and Cook For 10 Minutes or Until Spinach Is Dry and Liquid Has Been Absorbed. |
|
6
Done
|
Stir in the Remaining Spices and Salt and Cook For 3-4 Minutes. |
|
7
Done
|
Finally Add the Lentils, Stir and Cook a Further 5 Minutes. |
