Lenten Recipe: Spinach Dal

Spinach Dal
1 cup red lentil
½ cup Chana yellow split peas
2 cups chopped spinach
1 chopped tomato
1 bunch spinach chopped
1 chopped onion

1 teaspoon salt
¼ teaspoon turmeric powder
½ teaspoon cumin
½ teaspoon ginger
½ teaspoon coriander
pinch cayenne papper
clove garlic crushed
1 teaspoon garam masala

quartered lemons


Boil 4 cups water. Add onion, lentils, and split peas to hot water. Stir in salt and turmeric powder.

Partially cover and simmer on medium heat until about 45 minutes until lentils are cooked). Add water if necessary.

Add chopped spinach, seasonings, and tomatoes to the cooked dal; let cook for about 15 minutes.

Serve with lemon wedges, rice and flat bread.