Garlicky Spinach Chana Dal with Sizzling Spiced Tadka
A hearty, comforting dal made with split chickpeas, wilted spinach and plenty of garlic, finished with a fragrant spiced tadka. It is ideal for a simple weeknight supper with rice…
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Servings: 4 | Prep: 15 min | Cook: 50 min | Total: 65 min
Tags: Indian-inspired, comfort food, dal, garlic, spinach, vegetarian
Ingredients
- 250.0 g chana dal (Split chickpeas; rinse well until the water runs mostly clear.)
- 900.0 ml water (For cooking the dal; add a little more if needed to loosen later.)
- 200.0 g spinach (Washed; roughly chopped if the leaves are large.)
- 1.0 onion (Medium; finely chopped.)
- 8.0 garlic (Thinly sliced; divide roughly in half for the dal and the tadka.)
- 20.0 g ginger (Finely grated or minced.)
- 1.0 green chilli (Finely chopped; adjust to taste.)
- 2.0 tomato (Medium; finely chopped.)
- 1.0 tsp turmeric (Divided between the dal and the tadka if desired.)
- 1.5 tsp salt (Use to taste; start with this amount and adjust at the end.)
- 2.0 tbsp vegetable oil (For cooking the dal base.)
- 2.0 tbsp ghee (For the sizzling tadka; substitute oil for a fully vegan version.)
Instructions
- Rinse the chana dal thoroughly, then place it in a pan with the water and half of the turmeric, and bring it to a gentle boil over medium-high heat for 8 to 10 minutes until froth rises; skim off any foam and reduce to a low heat.
- Simmer the dal on low heat for 30 to 35 minutes, stirring every 10 minutes, until the split chickpeas are tender but still holding their shape and can be pressed easily between your fingers.
- While the dal cooks, heat the vegetable oil in a separate pan over medium heat for 2 minutes, then fry the onion with a small pinch of salt for 6 to 8 minutes until softened and lightly golden at the edges.
- Add half of the sliced garlic, the ginger and the green chilli, and cook over medium heat for 1 to 2 minutes until fragrant and the raw smell has faded, taking care not to let the garlic darken too much.
- Stir in the chopped tomatoes, the remaining turmeric and about half of the salt, then cook over medium heat for 6 to 8 minutes until the tomatoes break down into a thick, glossy masala and the oil begins to separate slightly at the sides.
- Add the spinach in handfuls and cook over medium-low heat for 2 to 3 minutes until just wilted and deep green, then fold in the cooked dal and simmer everything together on low heat for 5 to 7 minutes until the texture is creamy but still spoonable; add a splash of water if it thickens too much.
- Taste and season with the remaining salt, then stir in the garam masala and lemon juice over low heat for 30 seconds until the dal smells bright, savoury and well balanced.
- For the tadka, heat the ghee in a small pan over medium-high heat for 1 minute until shimmering, then add the cumin seeds, mustard seeds and dried red chillies and fry for 20 to 30 seconds until the seeds crackle and the chillies deepen in colour.
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