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Spinach Chana Del

Spinach Chana Del

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

70 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 1/2 cups chickpeas dried, split; soaked overnight, washed and drained
1/2 tsp turmeric
1 tsp salt
1 1/2 tbsps ghee or substitute olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 large onion peeled and chopped
2-3 cloves garlic peeled and chopped
1-2 tsps ginger fresh; peeled and grated
1 chili pepper green; chopped
5 ounces fresh spinach fresh; chopped

Instructions

Put the dal in a medium-sized pot with 5 cups of water. Bring to a boil, skimming the foam that rises to the top. Once it boils, stir in the turmeric and cover partially, occasionally stirring. Cook for 75 minutes, being careful to check and stir a few times after 60 minutes. Stir in the salt when the dal is done.
While the dal cooks, heat the ghee in a frying pan over medium heat. Add the mustard and cumin seeds. Stir for 30 seconds and then add the onion. Saute 5-6 minutes or until the onion starts to brown.
Add the garlic, ginger, and green chili and cook for another 1-2 minutes.
Add the spinach and ½ cup water. Bring to a boil and cover. Cook until the spinach wilts, around 8-10 minutes.
When the dal is done cooking, add the spinach mixture to it and combine. If the dal feels too dry, stir in a bit of water to a consistency of your liking. Adjust salt to taste.