A nutritious blend of chana daal and spinach, flavored with spices and prepared with a tadka for a rich taste. This dish offers a delightful experience and can be served with basmati rice or paratha.
1: Start by sautéing chopped onion and garlic in oil until golden brown.
2: Then add the whole spices and sauté for another 2-3 minutes.
3: Add the soaked Chana daal after draining the water completely. Sauté for 5-6 minutes over medium heat.
4: Now add red chili powder, turmeric powder, and salt. Cook over medium heat for 3-4 minutes.
5: Add 2 cups of water and cover the pot.
6: Check with your fingertips if the lentils are soft; at this point, add spinach and chopped tomatoes.
7: Cover the lid again and cook on low flame.
8: Temper the spices in ghee mentioned above for tadka/baghar and then pour it on top of your lentil soup/daal.
9: Serve with basmati rice or paratha.
