This channa dal with spinach is super fresh and flavorful! The spinach, cilantro and garlic give it a very, how can I say this, bright taste. I didn’t cook the dal quite as much as usual to give it a different texture. This dal goes really well with basmati rice, papad and yogurt.

1 cup channa dal
1 tablespoon oil
1 teaspoon jeera (cumin seeds)
5-6 dried red chilis
3 garlic cloves sliced
1 onion sliced
2-3 green chilis chopped
1 teaspoon turmeric
1/4 teaspoon chili powder
2 tomatoes chopped
8 oz fresh spinach
1 cup cilantro chopped
Salt

1. Pressure cook the channa dal (I used two trays: one for rice and one for dal. In on tray I put 1 cup dal with 3 cups water and in the other 1 cup of basmati rice and 2 cups water. I took the rice out after 8 minutes (after the first whistle) and cooked the dal for another 6-7 minutes (after the first whistle).
2. Heat oil in a saute pan and add the jeera.
3. Once the jeera starts to toast add the red chilis and garlic and cook for a few seconds.
4. Add the onions and cook until translucent, adding the green chilis part half way through.
5. Add the dal, tomatoes, tumeric, chili powder, and water to the desired consistency.
6. Add the spinach, cilantro, and salt and cook for 10-15 minutes.