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Chana Dal with Spinach


Chris Budgen writes from New Zealand's Canterbury District that he uses this recipe a lot. "It works with chana dal, but I also like it very much with brown lentils," Chris tells me.


  • 250g of chana dal or lentils
  • 3 handsful of spinach
  • 6 whole spring onions
  • 2 fresh or pickled chilies
  • 1 onion, minced or chopped finely
  • 1 clove garlic, minced or chopped finely
  • 2 cloves
  • 2 cardamom pods
  • 2.5cm stick of cinnamon
  • 1 teaspoon ground tumeric

  • Boil the chana dal, spinach, onions, and chilies in 600mL of water until the chana dal is soft.
  • Fry the onion, garlic, cloves, cardamom, cinnamon, and tumeric in a tablespoon of ghee or equal volume of oil. Do not brown onions.
  • Add cooked chana dal and spinach.
  • Salt to taste (about 1 teaspoon).
  • Simmer gently for 10 minutes before serving.

Contributed by Chris Budgen from Canterbury District, New Zealand.

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Last modified: June 24, 2003

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