Chana Dal (Yellow Lentils) with Spinach

Name: Chana Dal (Yellow Lentils) with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.75 cup channa dal; 0.75 cup water; 2 tbsp vegetable oil; 0.25 tsp black mustard seeds; 2 bay leaves; 1 cinnamon stick; 1 onion; 3 garlic cloves; 1 tsp ginger; 10 oz frozen spinach; 0.5 tsp garam masala; 0.5 tsp coriander powder; 0.25 tsp chili powder; 0.5 tsp salt

Lentils and spinach come together in this South Asian dal, fragrant with mustard seeds and bay leaves and simmered on the stove.

40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
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 (you may use additional water to do this).
30 min
2
Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
3
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 min
4
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.
5
Finally add the lentils, stir and cook a further 5 minutes.
5 min