Name: Tarka dal with spinach
Prep time: 5 min
Cook time: 60 min
Total time: 1 h 5 min
Ingredients: 200g yellow dried split peas (chana dal); 2 tsp freshly grated ginger; 2 green chillies, deseeded and chopped; ½ tsp turmeric powder; 1 ripe tomato, chopped; 2 Tbsp vegetable oil (or ghee); 1 tsp ground cumin; 6-8 fresh curry leaves; 3 cloves of garlic, sliced; 100g baby spinach; To serve: fresh coriander leaves, chopped

Tarka dal with spinach

24 May 2017

by Wholeness

Prep Time

5 minutes

Cook Time

60 minutes

Total Time

1 hour, 5 minutes

Background

Dal is cheap, healthy, easy and delicious - ideal as a side dish in an Indian menu or it’s a perfect vegan or vegetarian dish served simply with some boiled rice. This Tarka dal with spinach is an simple yet very tasty recipe.

Ingredients

200g yellow dried split peas (chana dal)
2 tsp freshly grated ginger
2 green chillies, deseeded and chopped
½ tsp turmeric powder
1 ripe tomato, chopped
2 Tbsp vegetable oil (or ghee)
1 tsp ground cumin
6-8 fresh curry leaves
3 cloves of garlic, sliced
100g baby spinach
To serve: fresh coriander leaves, chopped

Instructions

Soak the yellow dried split peas overnight.
The next day rinse and drain them, then put them in a pan and add one litre of water. Add the tomatoes, turmeric, chilli and ginger. Bring to the boil, then gently simmer for about 1 hour, until tender and there is little liquid around the peas.
Heat the oil in a frying pan. Add the garlic, curry leaves and cumin. Season with salt and pepper. Cook for a couple of minutes, stirring, then add the spinach.
When the spinach has almost wilted, take the pan off the heat and pour the mixture over the dal. Combine well and rest for a minute. Season to taste.
Scatter some chopped coriander on top just before serving.