Spinach-chana dal sabji

What do you call something that’s not quite a Kerala-style thoran and not quite a Tamil-Nadu-style sundal, something for which you don’t have a South Indian term really? Give it a North Indian name, of course, because the term "curry" isn't the perfect description either. So that’s why this is a spinach-chana dal sabji.

You can cook the chana dal separately in a pressure cooker, in which case you’ll need a couple of steps from the recipe below. That is to say, once you've followed Step 1 and popped the mustard seeds, add the spinach and just 1/4 cup water and let it cook till the spinach is wilted. Then add the pressure-cooked chana dal and go directly to Step 5.

To quote a certain once-cute and now-irritating meerkat – seemples!

Recipe for: Spinach-chana dal sabji



Ingredients:

4 cups spinach, chopped
1/2 cup chana dal
1-1/4 cups water
1 tsp mustard seeds
4-5 fresh curry leaves
1/4 tsp asafoetida powder
2 tsp oil

Grind to a smooth paste:
2 tbsp grated coconut
3-4 green chillies (or to taste
2 shallots
1 cm piece fresh ginger root

Method:

1. Heat the oil, then add asafoetida, curry leaves and mustard seeds and let the seeds pop. Then add the raw chana dal and fry for 3-4 minutes.



2. Pour in the water and bring it to a brisk boil on high heat. Let it boil for 2 minutes, then turn down the heat and let the dal simmer till it is cooked (10-15 minutes).



The dal should be translucent - easy to squash between finger and thumb but still retaining its shape.



3. Now add the spinach and stir it well.



4. Cover the pan and let it cook on low heat for 5 minutes or till the spinach is wilted.



5. Now stir in the ground coconut masala. Make sure it is mixed in well.




Let the spinach cook for another 2-3 mintes. Serve as a side dish with rotis or chapaties.

RECIPE: SPINACH-CHANA DAL SABJI

Ingredients:
4 cups spinach, chopped
1/2 cup chana dal
1-1/4 cups water
1 tsp mustard seeds
4-5 fresh curry leaves
1/4 tsp asafoetida powder
2 tsp oil
Salt to taste
Grind to a smooth paste:
2 tbsp grated coconut
3-4 green chillies (or to taste
2 shallots
1 cm piece fresh ginger root
Method
1. Heat the oil, then add asafoetida, curry leaves and mustard seeds and let the seeds pop. Then add the raw chana dal and fry for 3-4 minutes.
2. Pour in the water and bring it to a brisk boil on high heat. Let it boil for 2 minutes, then turn down the heat and let the dal simmer till it is cooked (10-15 minutes).
The dal should be translucent - easy to squash between finger and thumb but still retaining its shape
3. Now add the spinach and stir it well.
4. Cover the pan and let it cook on low heat for 5 minutes or till the spinach is wilted.
5. Now stir in the ground coconut masala. Make sure it is mixed in well.
Let the spinach cook for another 2-3 minutes. Serve as a side dish with rotis or chapaties.