Chana Dahl

INGREDIENTS

125g yellow split peas, rinsed, soaked
in water for 1 hour, drained
2 teaspoon freshly grated ginger
2 long green chillies, seeds removed,
finely chopped
½ teaspoon ground turmeric
1 tomato, chopped
2 tablespoon ghee (Clarified butter) (see note)
1 teaspoon cumin seeds
6 fresh curry leaves (see note)
3 garlic cloves, thinly sliced
2 cups baby spinach leaves
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Method Notes
Step 1
Place peas, ginger, chilli, turmeric,
tomato and 3 cups (750ml) water in a
pan. Bring to the boil, then reduce
heat to low. Simmer, stirring
occasionally, for 30 minutes until the
peas are tender but retain their
shape.
Step 2
Meanwhile, heat ghee (Clarified butter) in a frypan over
medium-high heat. Add the cumin, curry
leaves and garlic, season, then stir
for 1-2 minutes until fragrant. Add
spinach and stir for 1 minute until
just wilted.
Step 3
Stir the spinach mixture through split
peas, then serve the dahl with naan
bread.

METHOD

http://www.taste.com.au/recipes/22710/ch
ana+dahl

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