Daal with vegetables

250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
1 litre/1¾ pints water
2 tbsp groundnut oil
1 tbsp cumin seeds
3 green onions, chopped
½ - 1 tsp dried chilli flakes, to taste
4cm piece fresh ginger, grated
4 garlic cloves, crushed
½ 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

Place the daal and 900ml/1¾ 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 ½ 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.