Indian Spiced Chana Dal with Spinach
Allyson
ingredients
- 1 1/2 cups yellow split peas, rinsed and drained
- 5 cups water or vegetable stock
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 6-8 oz baby spinach
- 3 Tbsp vegetable oil
- 2 Tbsp cumin seeds
- 2 Tbsp coriander seeds
- 1/4 cup cilantro, minced
- salt and pepper to taste
directions
- 1
Place the split peas, water, turmeric and a couple pinches of salt into a large sauce pan. Bring to a boil, reduce to a simmer and cook (partially covered) for about 20 minutes (stirring occasionally). Add the spinach and cook for about another 20 minutes until tender.
- 2
Heat the oil in a saute pan over medium-high heat. Add the cumin and coriander seeds; saute for a few minutes until medium brown. Remove from the heat and stir in the garam masala and cilantro.
- 3
Stir the spice mixture into the split peas and season with salt and pepper.
Source: Kitchen on Fire
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