Chana Dal Yellow Lentils With Spinach Food

SPINACH CHANA DAL

Steps:

• Put the dal in a medium-sized pot with 5 cups of water. Bring to a boil, skimming the foam that rises to the top. Once it boils, stir in the turmeric and cover partially, occasionally stirring. Cook for 75 minutes, being careful to check and stir a few times after 60 minutes. Stir in the salt when the dal is done.
• While the dal cooks, heat the ghee in a frying pan over medium heat. Add the mustard and cumin seeds. Stir for 30 seconds and then add the onion. Saute 5-6 minutes or until the onion starts to brown.
• Add the garlic, ginger, and green chili and cook for another 1-2 minutes.
• Add the spinach and 1/2 cup water. Bring to a boil and cover. Cook until the spinach wilts, around 8-10 minutes.
• When the dal is done cooking, add the spinach mixture to it and combine. If the dal feels too dry, stir in a bit of water to a consistency of your liking. Adjust salt to taste.

CHANA DAL (YELLOW LENTILS) WITH SPINACH

Steps:

• Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
• Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
• Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
• Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
• Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
• Stir in the remaining spices and salt and cook for 3-4 minutes.
• Finally add the lentils, stir and cook a further 5 minutes.

CHANA DAL WITH BELL PEPPER

Steps:

• Soak chana dal in water for a few hours prior to use.
• Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
• Add onions and let it heat till they turn translucent.
• Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
• Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
• As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
• Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
• Garnish with cilantro.
• Serve with rice or paratha.

FRIED CHANA DAL WITH PANIR

Steps:

• Wash chana dal and soak for 2 hours.
• Grate onions.
• Chop corriander.
• Make ginger-garlic paste.
• Chop tomatoes.
• Cut paneer into cubes and fry.
• Heat oil in a cooker.
• Fry onions till light brown.
• Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli.
• Add tomatoes and fry.
• Add chana dal, salt, chilli and turmeric powder.
• Fry for 7 minutes.
• Pour 1 2/3 cup water and close the cooker lid.
• Place cooker on full heat & bring to full cooking pressure.
• Reduce to medium heat & cook for 5 minutes.
• Allow cooker to cool gradually.
• Once cooled, open it.
• Add lightly fried cubes of paneer to the dal.
• Simmer for 2 minutes.
• Garnish with fresh corriander and lime.
• Serve.