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The ingredients needed to prepare Spinach chana dal curry
(Daal Palak) ( spinach & split chickpea curry::
- Use 1/2 cup chana dal
- Use 270 g baby spinach (washed well drain and chopped)
- Take 2 & 1/4 cup water
- Take 4 Tbsp oil
- Get 1 onion, diced
- You need 1 tsp ginger & garlic mince
- Prepare 2 Tomato finely chopped or use half canned Tomato
- Take 1 tsp turmeric powder
- Take 1 tsp coriander powder
- Get 2-3 pinch garam masala powder
- Get 1/8 tsp red chili powder (or more if you like it spicy)
- Take to taste Salt
- Get Some fresh coriander
Instructions to make Spinach chana dal curry
(Daal Palak) ( spinach & split chickpea curry::
- First rinse the chana dal 2-3 times. - Add 2 & 1/4 cup water and chana dal in a medium-size saucepan. Bring to a boil and let cover & simmer 20-25 minutes until the dal cooked and there is almost no water left. Remove from heat and drain excess water if needed. Set aside.
- Heat 4 Tbsp of oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger. Cook for another 2-3 minutes.
- Add the chopped tomato, all spices and cook until the tomatoes become soft, stirring regularly. - While the tomatoes are cooking, add washed and drained spinach fry well till all spinach water dry well and all oil come up to the surface
- Add the boiled chana dal to the skillet and continue to cook for another 5-7 minutes, stirring regularly until the spinach is soft. You can cook it longer if you prefer a less soupy consistency. Taste and adjust salt if needed. - Sprinkle garam masala powder cover and simmer low flame for about 5-6 mins. - - Serve topped fresh coriander with naan, paratha, roti or rice. - Enjoy !
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