Chana Dal with Spinach and Tomato

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Chana Dal with Spinach and Tomato

Perfect for a quick and easy weekday meal

2 cups chana dal, boiled with a tsp turmeric powder until soft, drain and set aside.
½ tsp turmeric powder.
1½ tsp salt.
¼ tsp asafoetida powder.
½ tsp mustard seeds.
½ tsp jeera seeds.
2 dried chilies.
Curry leaves.
1 onion, finely chopped.
2 cloves of garlic, crushed.
2 tsp grated ginger.
2 tomatoes, grated.
A handful of roughly chopped spinach.
2 tsp masala.

Heat some oil in a pot.
Add the Asafoetida powder and give it a stir.
Add the mustard seeds and wait till the mustard seeds star to pop.
Add the jeera seeds and dry chilies and allow the chilies to darken a little.
Add the curry leaves, salt and onions, saute until the onions are transparent.
Add the ginger and garlic and give it a good stir.
Add the grated tomatoes and cook till the tomatoes are soft.
Add the dal, spinach, and about 2 cups of water.
Allow cooking until the spinach starts to wilt.
Add the turmeric powder, masala, and give it a good stir.
Carry on cooking till the dals gravy is to your liking.

Prepared, tried, and tested Bobby Swanson


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