Spinach With Chickpea Lentils

This is a nice recipe that can be had as a soup or with rice as a complete meal. I made this recipe at my friend's place this morning in New York City and it turned out good, I was told, ha!


1 cup Bengal gram split lentils (chana dal)
1 teaspoon turmeric powder
1 jalapeno, thinly sliced


Add all the above mentioned ingredients in 4 cups of water in a 5 qt pot and bring it to a boil. Once it comes to a boil, reduce heat to medium low and cook for 45 minutes or until lentils have been completely cooked. Mash lentils using a spatula or potato masher.

Ingredients for Seasoning

1 tablespoon ghee
1 cup frozen spinach, thawed and chopped
1 medium size white onion, thinly sliced
1 tablespoon cumin seeds
3 garlic cloves, thinly sliced
1 tablespoon dry mango powder
1 teaspoon salt OR as desired


Heat ghee on medium heat in a 1 qt saute pan, when the ghee is hot, add cumin seeds, onions and garlic and saute until onions are slightly caramelized.
Add spinach and mix. Cook for 7-10 minutes, stirring every other minute.
Add this mixture to the lentils and add mango powder and adjust salt. Mix, cook for another 15 minutes to make sure that the flavors have blended. Dal is ready.

Note: If you do not have mango powder, then use 1 cup chopped Roma tomato instead.

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