Khatti Chana Daal with Spinach

recipe

Craving for something chatpata yet easy to make? This week You! collaborates with Kausar Ahmed, Founder and CEO of ‘Kitchen Crafts’ and food website ‘Happy Belly World’, to bring you the delicious recipe of ‘Khatti Daal with Spinach’. Happy cooking!

INGREDIENTS

Chana Daal (Split Bengal gram) 1 cup

Water 3 cup

Spinach (roughly chopped) 1 cup

Tomato (large, finely chopped) 1

Garlic (freshly grated) 1 tsp

Ginger (freshly grated) 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Cumin powder 1 tsp

Chaat masala (optional) 1 tsp

Salt 1 tsp

Tamarind paste 2 tbsp

For tarka (tempering)

Vegetable oil 1 tsp

Garlic cloves (sliced) 3

Cumin seeds 1 tsp

Dry Red Chillies 3-4

Fresh curry leaves 3-4

Cilantro (roughly chopped, for garnishing) small bunch

METHOD

In a deep pan, add lentil, water, spinach, tomato, garlic, ginger, turmeric, red chilli, cumin, chaat masala and salt. Let it cook on high heat till it starts to boil. Reduce the heat to medium low, cover the pan and let it cook for 40 minutes or until the lentils become tender. Add tamarind paste and let it cook for another 5 minutes. Reduce the water according to requirements. You can reduce it to a curry or let the water completely evaporate to make it dry. For tarka, in a small pan heat oil on medium heat. Add the garlic, cumin seeds, dry red chilies, and bay leaves. Fry for few seconds until the garlic turns golden brown. Pour the tarka over the lentil in the pan or just before serving (which I prefer to do) Garnish with cilantro. Serve with steamed basmati rice or hot naan..

Total cooking time 65 minutes / Serves: 4

Image: Maryam Ashraf of Marsha Photography

Credits: www.kausarahmed.net

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