Spinach Dhal
Dhals are a cross between a soup and a stew. They are made with pulses (dried beans, peas or lentils). They are a mainstay in Middle Eastern cuisine. They are made with all the warm spices of the Middle East and with the heat of chillies although we mostly make our dhals for a much tamer palate.
Ingredients
- 1 cup chana dhal (dried chickpeas) or yellow split peas
- 1 tbls oil
- 1/2 teas black mustard seeds
- 1 onion, sliced thinly
- 2 cloves garlic, crushed
- 1″ piece of ginger, grated
- 1 fresh red chili (optional)
- 10 oz spinach
- 1/4 teas chili powder
- 1/2 teas ground coriander
- 1/2 teas garam masala
- 1/2 teas salt
- steamed rice (optional)
Directions
- Wash the chickpeas or split peas, place in a bowl and cover with plenty of water. Leave to soak for several hours. You can leave these to soak overnight in the fridge. If using yellow split peas there is no need to soak them.
- Drain the pulses and put them into a saucepan with some fresh water covering by an inch, bring to a boil, lower heat and simmer until done. Depending on if you used chickpeas or split peas the time can vary but set the timer and check them after 30 minutes and every 15 minutes after that.
- In another saucepan heat the oil and fry the mustard seeds for a couple of minutes or until they start to pop. Add the onion, garlic, ginger and hot chilli (if using) and fry until softened but not browned.
- Add the spinach and cook until wilted. Stir in the remaining spices and salt and cook the spices a few minutes.
- Drain the pulses, reserving the cooking liquid, and add to the spinach mixture and cook a few minutes letting the flavours and ingredients mingle. If mixture looks too dry add some of the cooking liquid.
- Serve alone or with some steamed rice.
If possible use filtered water (Brita or equivalent) to soak and boil the chick peas and do not add salt to the water.
