Spinach Dal (chana palak)

This is a new favorite dal! It went together faster than my rice cooker did the rice. We make this quite often in our house- light and fresh indian food (so much different than typical restaurant indian!!)

I use the yellow chana dal for this curry. I've heard people substitute "moong" dal- any small yellow ish split and skinned lentil would work. Or if you're totally out of luck with indian foods, use yellow split peas which look really similar to chana but will turn out mushier.

Pressure cook for 5 minutes:
3 C water
1 C yellow chana dal (see head notes)
1 TB (or less) olive oil (to reduce/prevent foaming in the pressure cooker)
1/2 tea fenugreek seeds

Release pressure and lid, then add and stir over medium heat until water is reduced and spinach is cooked but still bright green:
1 tea salt
1/4 tea turmeric
1/4 tea asafoetida
4 - 6 oz spinach (washed and big stems removeD)

Meanwhile, in another pan, heat:
3 TB ghee or oil
1/2 - 1 shallot (sliced)
2-3 cloves garlic (sliced)
1/4 tea salt
1 tea cumin seeds
1 tea mustard seeds
1/4 tea paprika

Serve dal mixture over rice, spooning oil over the top. Goes well with Indian ginger cauliflower with peas.

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