Heat up the oil on medium heat in a pan then add the finely diced onions and cook for 4-5 minutes until lightly browned
Add the cumin seeds and finely chopped garlic cloves then cook for 1-2 minutes until fragrant
Add the onions and cook for 3-4 minutes
As the onions are cooking dice the tomatoes then add into the pan and cook for 3-4 minutes until softened
Add the salt, chilli powder, turmeric powder, and green chillies then cook the spices for 3-4 minutes
As the spices are cooking thoroughly wash the split Bengal gram lentils before adding into the pan and cooking for 5 minutes
Add the water then cook for a further 10 minutes
As the lentils are cooking wash and finely chop the spinach before adding into the pan and covering then cook for 6-8 minutes
Remove the lid and give the curry a mix before reducing the heat to low and covering again then cook for 15 minutes
Serve immediately with a side of chapatti and enjoy!
Latest comments (4)
Used red lentils, needed about double the water, went heavier on the spice and added 1/4 cup of fenugreek leaves.Delicious
So glad it turned out delicious! Love the twist with fenugreek and extra spice.
thank you for the recipe!
the flavour was delicious.
my channa dal was not soft but a bit crunchy is that right?
Hi,
Thanks for checking out my recipe. If your chana was crunchy, you can cook it slightly longer and also soak it before cooking. Hope this helps 🙂