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)

Steps

Wash lentils and allow to soak in water at least an hour before use.

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.

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.

Ingredients

channa dal, water, vegetable oil, black mustard seeds, bay leaves, cinnamon stick, onion, garlic cloves, ginger, frozen spinach, garam masala, coriander powder, chili powder, salt