Chana dal with spinach and lemon

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the yellow split peas in a sieve until the water runs clear. Chop the onion finely, crush the garlic and peel and grate the ginger.
2. Put the split peas, onion, garlic, ginger, chopped tomatoes, turmeric, cumin and garam masala in the slow cooker. Crumble in the stock cube, add 400 ml of water and stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the split peas are soft and starting to break down.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. For the last 20 minutes, stir in the spinach and put the lid back on until it wilts.
6. Just before serving, squeeze in the juice of the lemon and season with salt and pepper. Serve over the rice.

Tip For a creamier dal, mash some of the split peas against the side of the pot. Squeeze the lemon in only at the end.

Photo made with AI.

From Nosha · nosha.app