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Chana Dal with Spinach and Tomato

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Perfect for a quick and easy weekday meal, Chana Dal with Spinach and Tomato


  • 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.
Chana Dal with Spinach and Tomato
Chana Dal with Spinach and Tomato


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

Prepared, tried, and tested by Bobby Swanson

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