It is great to have a choice of lentils and legumes in your kitchen. The surprising or not so surprising fact of an Indian kitchen is the variety of lentils and legumes one can have. I counted today and I have 14 different varieties, which I also listed on my Kitchen page.
All these varieties allow me to prepare different types of combinations of dals or soups. This combination, as my mom and mother-in-law, tell me are very popular in northern states like Uttar Pradesh where they use Methi (Fenugreek Leaves) with Spinach too. Enjoy this delicious dal simply as a soup too.
1 cup split black dal; uncooked
2/3 cup chana dal; uncooked
3 cups spinach; washed and chopped
1 tbsp Ginger; grated
1 tsp garlic; grated
1 tsp cumin seeds
1/4 tsp asafoetida (Hing)
1/2 tsp turmeric powder
1/4 tsp red chili powder (adjust to taste)
1/2 tsp Garam Masala
1 1/2 cup water
1 tsp Sea Salt (adjust to taste)
1. Wash black dal and Chana dal together. Soak both the Dals for 45 mins.
2. Pressure cook dals and palak (spinach) together with grated ginger and garlic. If you don’t have a pressure cooker, you can simply boil the dals in a saucepan or Instant Pot Pressure Cooker or something similar.
3. Take a saucepan and place on medium heat.
4. Add cumin seeds and asafetida. Stir them until cumin seeds turn light brown in color.
5. Add turmeric powder, red chili powder(adjust to taste), and Garam Masala to the saucepan. Stir all the spices in the saucepan for 10 secs.
6. Add cooked dals and palak(spinach) to the spices in the saucepan. Mix dal and spinach well with the spices.
7. Add salt to the dal.
8. Add 1 1/2 cup of water to the dal mix. Stir for 2-3 mins.
9. Cover the sauce pan with the lid.
10. Keep checking Dal after every 5-7 mins for 35 mins (add more water if consistency is too thick)
11. Serve it hot with roti, rice or just enjoy in the form of lentil soup.
12. (Optional) Garnish with grated tofu or grated ginger.