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Chana dhal

Name: Chana dhal recipe
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Cuisine: /indian
Ingredients: 125g yellow split peas, rinsed, soaked in water for 1 hour, drained; 2 tsp freshly grated ginger; 2 long green chillies, seeds removed, finely chopped; 1/2 tsp ground turmeric; 1 tomato, chopped; 2 tbs ghee; 1 tsp cumin seeds; 6 fresh curry leaves; 3 garlic cloves, thinly sliced; 2 cups baby spinach leaves

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Fill the air with fragrant mouth-watering spices, pile the table with curries and dhal, then dive into a spectacular Indian feast.

125g yellow split peas, rinsed, soaked in water for 1 hour, drained
2 tsp freshly grated ginger
2 long green chillies, seeds removed, finely chopped
1/2 tsp ground turmeric
1 tomato, chopped
2 tbs ghee
1 tsp cumin seeds
6 fresh curry leaves
3 garlic cloves, thinly sliced
2 cups baby spinach leaves

Method

1.

Place peas, ginger, chilli, turmeric, tomato and 3 cups (750ml) water in a pan. Bring to the boil, then reduce heat to low. Simmer, stirring occasionally, for 30 minutes, or until the peas are tender but retain their shape.
2.

Meanwhile, heat ghee in a frypan over medium-high heat. Add the cumin, curry leaves and garlic, season, then stir for 1-2 minutes, until fragrant. Add spinach and stir for 1 minute, or until just wilted.
3.

Stir the spinach mixture through split peas, then serve the dhal with naan bread.