Spinach Chana Dal Sabji

Ingredients

• 120 g chana dal (split chickpeas), soaked 30 min
• 200 g fresh spinach, washed and chopped
• 1 medium onion (100 g), finely chopped
• 1 medium tomato (80 g), chopped
• 2 tsp oil
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric + 1/2 tsp red chilli powder
• Salt to taste (about 3/4 tsp)
• 150 ml water

Preparation

1. Pressure-cook soaked chana dal with turmeric and 150 ml water for 2–3 whistles until soft.
2. Heat oil, crackle cumin, sauté onion till golden, add ginger-garlic paste.
3. Add tomato, chilli powder and salt; cook till soft and oil separates.
4. Stir in chopped spinach and cook 3–4 min until wilted.
5. Mix in cooked dal, simmer 5 min to blend flavours; adjust consistency.
6. Serve hot as a sabji with roti or rice.