Ingredients
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3/4 cup channa dal (in a pinch, use canned chickpeas)
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3/4 cup water
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2 tablespoons vegetable oil or 2 tablespoons ghee
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1/4 teaspoon black mustard seeds
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2 bay leaves
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1 cinnamon stick
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1 onion
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3 garlic cloves, crushed
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1 teaspoon ginger (grated)
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10 ounces frozen spinach, thawed
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1/2 teaspoon garam masala
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1/2 teaspoon coriander powder
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1/4 teaspoon chili powder
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1/2 teaspoon salt
Instructions
- Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
- 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).
- Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
- 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.
- Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
- Stir in the remaining spices and salt and cook for 3-4 minutes.
- Finally add the lentils, stir and cook a further 5 minutes.