Spinach with Chana Dal

What is comfort food?

Food that reminds you of the home and the hearth. Food that makes you feel loved and remembered. 

This spinach and chana dal is one of those recipes that are ideal for a rainy day. 

Spinach Chana Dal

1 bunch spinach, washed and drained
1/2 cup chana dal - soaked for 2-3 hours {soak it in the morning for lunch} - available via Bob's Red Mill or Swad. Should also be available at your local Indian store.
1 large onion
3 cloves garlic
1/2 inch fresh ginger
1 large tomato
2 green chillies or Serrano peppers {optional}
1 tsp salt
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1 tsp garam masala
3-4 tbsp vegetable oil

Blanch spinach by cooking it in boiling water for a minute. Remove and place in a bowl full of ice.

Add chana dal to the pot used for cooking spinach. Add 1/2 tsp turmeric powder and 1/2 tsp salt. Cover and cook on medium heat for 30-40 minutes, till the dal is cooked.

{I use a pressure cooker to boil dal. It takes about 10 minutes on medium heat.}

When you're ready to cook, pulse onion, garlic, ginger, and green chillies in the food processor till minced.

Meanwhile, heat oil in a large pan or pot. Reduce heat to medium. Add cumin seeds. Once the cumin seeds stop spluttering, add the minced onion mixture.

Let cook till the onions are translucent. Pulse the tomato in the food processor so it's pureed. Add tomato the pot. Let cook for 3-4 minutes. Add salt and coriander powder.

While this is cooking, puree spinach in the food processor. You want it to be slightly coarse.

Add the spinach puree to the onion and tomato mixture. Give it a good stir. Drain water from the cooked chana dal and add the dal to the pot. Add garam masala, and cook for 2-3 minutes.

Serve hot with a brown/white rice or a flat bread of your choice.