Easy supper packed with flavor and nutrition. Lagos spinach makes it special but other types of fresh spinach can be substituted with great results. Dairy-free, gluten-free, and whole food.
Place soaked chana dal, salt, turmeric, and water in a deep pot. Bring to a boil. Lower heat and cook for 30-45 minutes or until soft.
Remove 1 cup of cooked chana dal to a bowl. Blend the remaining chana with its cooking water until smooth.
Return blended chana and whole chana to the original cooking pot and hold it aside over very low heat.
Make dry masala mix
While chana dal cooks, grind masala spices.
Break cinnamon sticks and tear bay leaves. Grind whole spices in two or three batches in a spice grinder or coffee mill.
Grind to a powder and sift in a fine strainer if the mix has larger pieces after grinding.
Cook seasonings and vegetables
While the chana dal is cooking and after the dry masala spices are ground, prepare seasonings and vegetables for the chana dal and spinach stew.
Heat ghee in a saucepan. Add onion and cook until onion begins to soften.
Add ginger and garlic to the onion. Cook for a few minutes. Add dry spices and cook until fragrant and slightly roasted.
Add fresh chili to taste and chopped tomato. Cook until the tomato breaks down and is very soft.
Finish chana with spinach and tamarind
Add tomato and spice mixture to pot with cooked chana dal. Stir in chopped spinach with tamarind. Cook 10 minutes or until spinach wilts and flavors meld. Taste chana and add more salt, tamarind, or chili if desired.
Serve
Chana dal is delicious accompanied by chapati, tortillas, or rice and raita.
Store
Chana dal with spinach lasts five days in the refrigerator and can be frozen for three months.
Notes
IngredientsSpinach - Lagos spinach is the first choice if available but feel free to substitute other types of spinach or a mild-tasting and tender wild leafy green.Tomato - Vine-ripened tomatoes make the dish sweeter and more flavorful.Chana dal - Split desi chickpeas.Masala - Homemade with the directions in this recipe, or substitute a fresh, high-quality dry masala mix. Indian and gourmet markets or online stores are your best source.PreparationSoak dal for 2 hours at room temperature or overnight in the refrigerator. Rinse and drain before cooking.Reserve one cup of cooked chana dal and blend the rest to a smooth texture. The combination of blended and whole bits of chana dal is so good in this recipe.Take care not to burn the garlic. Keep the heat moderate and lightly roast it with the dry spices.Adjust seasonings when the chana dal with spinach is fully assembled and cooked. You may want a small touch more chili, tamarind, or salt.