Yesterday was Valentine's Day. So now that the most romantic holiday of the year is over and all the sweet treats are put away, I can get back to one of my true loves.. CURRY!! I love lentils. It's usually one of the dishes I serve in a rice and curry meal. There are many varieties of lentils to use for lentil curries. This curry is made with a very hearty lentil called Chana Dhal. Chana Dhal or
split chickpeas is available at all Indian Grocers. I love to eat plain Chana dhal curry, but when you add spinach it becomes a real taste experience.
Ingredients:
2 cups of dry Chana Dhal (Lentils)
1lb frozen chopped spinach or fresh chopped spinach
1 tsp turmeric powder
1 cinnamon stick (1inch long) **do not use powdered cinnamon**
1 medium onion chopped
2 serrano chilies diced (seeded for less spiciness)
1Tbs grated ginger
3-4 cloves garlic minced
1Tbs mustard seed
1Tbs cumin seed
small handful of curry leaves (optional)
1-2 pandan leaves (optional)
red chili flakes or red chili pods to taste
salt to taste
1 cup of coconut milk
Directions:
Rinse and soak the dry Chana Dhal for 4 hours or up to overnight in water. The Chana Dhal needs to soak so it can cook easier. You will see after soaking the Channa Dhal that it will double in size. After it's soaked rinse again and then put in a pot to cook with twice as much

Boil the chana dhal with turmeric, a few curry leaves and a

Tempering Process:





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