Daal with vegetables

Name: Daal with vegetables Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 250g/9oz chana dal (yellow dried split peas) rinsed until the water runs clear; 1 litre/1� pints water; 2 tbsp groundnut oil; 1 tbsp cumin seeds; 3 green onions chopped; � - 1 tsp dried chilli flakes to taste; 4cm piece fresh ginger grated; 4 garlic cloves crushed; � can chopped tomatoes; 1 tbsp ground turmeric; 1 tsp garam masala; 1 tsp ground coriander; 1 tsp cumin seeds; 1tbsp mustard seeds; 2 cups broccoli and cauliflower florets steamed until tender; 1 cup frozen spinach crushed; salt and freshly ground black pepper; handful chopped fresh coriander leaves

Minutes to Prepare: 20
Minutes to Cook: 90

Number of Servings: 6

Ingredients

250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear1 litre/1� pints water2 tbsp groundnut oil1 tbsp cumin seeds3 green onions, chopped� - 1 tsp dried chilli flakes, to taste4cm piece fresh ginger, grated4 garlic cloves, crushed� can chopped tomatoes1 tbsp ground turmeric1 tsp garam masala1 tsp ground coriander1 tsp cumin seeds1tbsp mustard seeds2 cups broccoli and cauliflower florets, steamed until tender1 cup frozen spinach, crushedsalt and freshly ground black pepperhandful chopped fresh coriander leaves

Directions

Place the daal and 900ml/1� pints of the water into a pan, stir well and bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 1 � 1 � hours, or until the lentils are completely broken down and creamy. Add more water as necessary and skim off any froth that forms on the surface of the water with a spoon.

Heat one tbsp. oil in a frying pan and gently cook the green onions, garlic and ginger until tender and fragrant. Add them to the daal along with the steamed broccoli (and cooking water) and crushed frozen spinach.

Heat another tbsp. of oil and fry the spices until fragrant and the mustard seeds start to pop. Add to the daal. Season well with salt and black pepper and possibly more chilli flakes.

Serve in bowls with chopped fresh coriander sprinkled on top and Naan breads.

Serving Size:�6

Number of Servings: 6

Recipe submitted by SparkPeople user ONESTUBBORNTART.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 153.8
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 162.5 mg
Total Carbs: 23.7 g
Dietary Fiber: 8.3 g
Protein: 8.9 g

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