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:





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Awesome colors, looks really delicious!
ReplyDeleteI love lentils, haven't made a lentil curry in ages!
ReplyDeleteLooks healthy n delicious... Awesome clicks
ReplyDeleteOh man, that looks SO gooooood! I wish my family was more into curry... I always make it just for myself. Oh well, more for me!!! :-D
ReplyDeleteI love that you open the door to curry and lentils. You were the first one that inspired me to try them and now I am hooked. I will definitely be trying this recipe too. I also adapted your spicy curry cabbage. Here is my version: http://www.zerocalorielife.blogspot.com/2013/02/zero-calorie-angry-cabbage.html
ReplyDeleteThis looks amazing! Lentils are my favorite - do you think I could use any type of lentils or do they specifically need to be chana dhal?
ReplyDeleteI share your love of lentils and this is a great-looking dahl. Fabulous color!
ReplyDeleteGreat job as usual, I have to agree with previous comments...the colors in this dish are beautiful. Thanks for sharing as usual :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
You had a lot of great recipe with lentil,i love this spinach combination on this curry, perfect serve with basmati rice :)
ReplyDeleteLooks so comforting, Ramona! Happy weekend!
ReplyDeleteI went to our teeny tiny International Grocer on Friday and only came away with some seasoning and a huge package of Naan. I should have checked out this post before I went there. Your pictures are so appetizing!
ReplyDelete