Chana dal cooked long, low and slowly makes a wonderfully hearty soup. If you don’t live in India, then you can find this lentil in any Indian grocery store.
Cooking Time: 40 mins + 1/2 hour soak time
Chana daal: 1/2 cup
Water: 1 ½ cup
Turmeric: ¼ tsp
Salt to taste
Spinach: 2 cups
Tomato: 1 chopped
Onion: ½ finely chopped
Oil: 2 -3 tsp
Lemon juice: 1 tsp
Garlic ginger paste: ½ tsp
Coriander powder: 1tsp
Wash chana daal until the water runs clear.
Soak in water for 30 minutes or more.
Now cook daal in the pressure cooker with 1 ½ cups of water, turmeric powder and salt. Cover the lid, let this cook on medium flame for 30 minutes or 6-7 whistles. If you do not have a pressure cooker, cook this daal in a heavy base pan for 35-40 minutes. You can soak this daal overnight too, that way it will cook faster in the saucepan. Cook until the lentil breaks easily when you press it in between your fingers.
Blanch the spinach: In boiling water, add the spinach, cook this for 5-6 minutes on high heat and take the spinach out.
In a hot pan, add olive oil, the chopped onion, blanched spinach, and mix well. Now add the coriander powder, ginger garlic paste, salt. Mix well and let this cook for 3-4 minutes on low heat. When you see the onion has changed colour to light brown, add the chopped tomato. Mix very well. Let the tomato cook down properly, when they become mushy and almost done, add the lemon juice and the boiled chana daal. Mix everything properly. If you feel the soup is too thick then you can add a bit of water. Let everything cook together for 3-4 minutes on low heat. Your soup is done, you can eat this with steamed rice or just like that with a piece of gluten-free bread.