Dal I Gravies I Curry Soups

CHANA DAL PALAK | SPINACH WITH SPLIT CHICKPEAS

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Lentils are so full of protein and vitamins, you must include this in your diet especially if you are a vegetarian/vegan. Spinach on the other hand is a nutrient-rich green veggie. The combination of both is great for anyone planning to eat a healthy meal. All in all, this recipe works great for the heart, helps maintain blood glucose levels, good for weight-watchers, is fibre rich, supports bone health, boosts immunity, is loaded with essential nutrients and makes for a great soup or a side with rice or flatbread. This is also Gluten Free, Vegan, Healthy and Super Delicious!

INGREDIENTS
1 Bunch Spinach Leaves
1/2 Cup Split Chickpeas (Chana Dal)
1 Tbsp Cow Ghee/ Oil
1 Tsp Cumin Seeds
1 Pinch Asafoetida (Hing)
1 Green Chilli
3-4 Garlic Cloves
1/2 Tsp Ginger Garlic Paste (Optional)
1 Onion
1 Tomato
1 Tsp Turmeric Powder
1/2 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Garam Masala
1/2 Tsp Kitchen King Masala (Optional)
Water
Salt

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METHOD

  • Wash the Split Chickpeas thoroughly until the water runs clear.
  • Soak in water for 15 – 20 minutes.
  • Pressure cook with enough water, around 2 cups with a little salt for 1 whistle on high flame and 2-3 on low flame. Switch off and keep aside.
  • Wash Spinach Leaves thoroughly and chop them finely. Keep aside.
  • In a wide pan, heat ghee or oil if vegan.
  • Splutter Cumin Seeds along with Asafoetida.
  • To this add the chopped Green Chilli and chopped Garlic Cloves.
  • Now add the finely sliced Onion.
  • Sauté until they turn light brown.
  • Add Ginger Garlic paste. Totally optional.
  • Now add the chopped Tomato with a little salt.
  • Sauté until they soften.
  • Now add the spice powders – Kashmiri Red Chilli Powder, Turmeric Powder, Cumin Powder and Garam Masala. You can also add Kitchen King Masala if you have in store. But this is optional. Adjust spice powders as per taste.
  • Mix well and sauté for another minute or two.
  • Now add the chopped Spinach Leaves. Mix well and cook on a low-medium flame until they wilt and soften, stirring continuously.
  • Once the pressure cooker releases the steam, open carefully and check if the dal is done. You should still be able to see them whole but when you press them between your fingers they should easily smash. If not cooked, you can pressure cook with some water if required for another whistle.
  • With a manual wooden or metal blender, churn the dal until they mash a little. You don’t have to mash them completely. You should still be able to see whole dal.
  • Now add this dal to the spinach masala. Add water and salt if required.
  • Combine everything well and serve hot with roti or rice. You can even have this as a soup. In that case you can skip the Kashmiri Red Chilli Powder.
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Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
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Mumbai, India

divyashree.mangalorkar@gmail.com

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