Friday, December 7, 2012,2:19 AM by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Add the drained the chana dhal or split peas with the water in a large pan. Cover and cook on low flame for about 20 minutes or until the dhal are soft and the liquid has evaporated completely.
  • Heat the oil in a wok or large pan and fry the mustard seeds until they begin to splutter.
  • Add the onion, garlic, ginger and chilli and fry for 5 more minutes, followed by the spinach and cook for another 10 minutes or until the spinach is dry.
  • Stir in the remaining spices and adjust seasoning with salt and cook for 2 minutes.
  • Add the lentils to the spinach in the pan and cook, stirring, for about 5 minutes. Serve hot with warm naan bread, or plain boiled rice.


  • 250 grams frozen spinach, thawed 
  • 150 grams chana dhal or yellow split peas, cleaned, rinsed and drained
  • 1 onion, thinly sliced
  • 150 ml water 
  • 2 tablespoon Cooking oil
  • ½ teaspoon black mustard seeds
  • 3 garlic cloves, crushed
  • 1 teaspoon chilli powder 
  • 1 inch piece fresh root ginger, grated
  • 2 red chillies, finely chopped 
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • Salt, to taste

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