Chana-Palak Dal is a spicy chickpea and spinach lentil soup that's
full of protein, fiber, and iron. This is a a healthy vegetarian/vegan
soup that's filling.
Servings: 4 Cooking Time: 30
minutes
Ingredients
1 cup kabuli chana (chickpeas)
1/2 cup toor dal (split red gram/lentil)
2 cups spinach, chopped
Turmeric powder, a pinch
1 tsp tamarind paste
Salt to taste
For Masala
3 tsp chana dal (yellow lentils.split bengal gram)
3 tsp dhania (coriander seeds)
5-6 red chillies (adjust to taste)
Asafoetida powder (hing), a pinch
For Seasoning
1 tsp vegetable oil
Asafoetida powder (hing), a pinch
1 tsp mustard seeds
Preparation
Place the chickpeas in a container with turmeric
powder, salt, and 2 cups water in a pressure cook. Place the toor dal
ina another container with 1 cup water and turmeric powder, and cook
both for 15-20 minutes.
In a deep pan, boil the spinach with a little water,
salt, and turmeric powder.
Heat 1/4 tsp oil in a small pan. Add the asafoetida
powder, chana dal, coriander seeds and roast until golden. Remove and
let cool. Add the red chillies and saute for a few seconds until they
start to brown. Remove and let cool. Grind the masala ingredients
in a small coffee grinder into a coarse powder.
Add the cooked chickpeas to the spinach along with 1
tsp tamarind paste and let cook on medium heat for 2 minutes.
Add the masala powder and 1/2 cup water and
cook on medium heat until the raw flavor of the masala is gone. Mash
and add the cooked toor dal.
Heat 1 tsp oil in a small pan. Add the asafoetida
powder and mustard seeds. As they start to pop, pour the seasoning over
the chana-palak dal. Let the kootu come to a boil; then remove from
heat.
