Chana Dal with Spinach and Tomato

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

You can find me @
FB Recipe Group: The Recipe Hunter Facebook Group
FB Page: @ShareCareAndInspire
Brand new Facebook Group Sharing, Inspiring, Promoting Bloggers
Twitter @TRH_Cook @SundayMeetGreet 
Pinterest; Instagram; FlipboardBlogStumbleUpon

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon