This wonderful combination of lentil & spinach, a very healthy option full of protein and iron. I have been thinking to make this for a few days and was getting pushed back due to so many things.
I loved the flavors of garlic which is what I have to temper along with a little ginger and tomato. I wasn’t sure if my kids will like it, but my 3 year old ate it with rice. I was so happy as he is such a picky eater and this was a wonderful way to feed him lentils & spinach.
- 1 cup chana daal, washed
- 1/4 cup spinach, chopped (I use frozen)
- 7-8 garlic cloves, chopped
- 1-2 green chilies, chopped
- 1 tomato, cubed
- 1 inch of ginger, chopped
- salt to taste
- 3/4 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder or to taste
- 2-3 whole dry red chilies
- 2-3 curry leaved
- pinch of asafoetida
- 1-2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garam masala
- 2-3 cups water
Wash the dal until clean. In a pressure cooker, add dal, water, salt, ginger and turmeric. Let it cook for about 3 whistles. Take the steam out and add spinach and give it about 2-3 whistles more until the daal softens completely.
Let the seeds splatter and add crushed or chopped garlic.
Add this mixture to the daal and simmer for another few minutes. Check the consistency at this time. If it is too thick you can add boiled water and cook for extra few minutes. Also check the spices and add at this time.
Using the same frying pan, add the remainder tablespoon of oil. As soon as it heats up, add 1/4 tsp of cumin and the whole red chilies. After a minute, turn the gas off. Add paprika to the oil and mix well.
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