Chana Dal with Spinach and Mushrooms
I'm afraid I haven't got any pictures but I'll try to add some when I do it again.
Ingredients
3/4 cup chana dal
2.5 - 3 cups of water
1/4 teaspoon of turmeric
2 medium tomatoes roughly chopped
2 medium onions roughly chopped
Coconut oil (or whatever)
4 or five mushrooms chopped into chunks
1 bag of baby spinach ( any spinach will do, or nettles if you fancy it)
2 black cardamom
A sprinkle of crushed fennel seeds
3/4 teaspoon of ground ginger (use fresh if you've got it)
1 fresh chilli ( I used a birds eye chilli that was preserved in oil)
3/4 teaspoon of cumin seeds
3/4 teaspoon of ground coriander
Fresh coriander for garnish
1/4 teaspoon of turmeric
Sprinkle of chinese five spice
1 cup of Basmati rice
Preparing the Chana Dal
The chana dal needs to be soaked for 1-2 hours before using, what I do is soak a large bowlful and simmer it for 30 minutes or so and then separate it into bags of about 400g each and freeze it for using. It makes it much easier as then you can use it immediately.
Instructions
Simmer the chana dal with the turmeric until it is tender and well cooked. You can use a pressure cooker to do this to speed things up
Heat up the oil and add the cumin seeds and fry for a few seconds, add the garlic and fry until lightly browned.
Add the onions and fry until golden
Add the tomatoes, ginger and chilli combine and add the ground coriander and the stock cube.
Fry until the tomatoes are cooked and then add the mushrooms halfway through.
Crush the fennel seeds in a pestle and mortar and add
Once everything is cooked, add to the dal and simmer until the dal is at the right consistency.
Add the spinach and stir in, it will seem like an enormous amount but will very quickly reduce.
Garnish with fresh coriander
Cooking the rice
Add a dribble of oil to a pan, I use a deepish frying pan that has a lid to do rice, add the cup of rice and stir until all the grains are coated with oil. Add a quarter of a teaspoon of turmeric and stir until all the grains are coated. Sprinkle in some chinese five spice and chuck in a couple of black cardamom. Fry this at a fairly high heat whilst you boil a kettle.
Turn the rice down as low as you can and add exactly two cups of boiling water, don't stir, put the lid on and cook for 15 minutes. If it's not quite done you can tell by tipping the pan to the side if there is still liquid gathering then cook for another few minutes.
Ingredients
3/4 cup chana dal
2.5 - 3 cups of water
1/4 teaspoon of turmeric
2 medium tomatoes roughly chopped
2 medium onions roughly chopped
Coconut oil (or whatever)
4 or five mushrooms chopped into chunks
1 bag of baby spinach ( any spinach will do, or nettles if you fancy it)
2 black cardamom
A sprinkle of crushed fennel seeds
3/4 teaspoon of ground ginger (use fresh if you've got it)
1 fresh chilli ( I used a birds eye chilli that was preserved in oil)
3/4 teaspoon of cumin seeds
3/4 teaspoon of ground coriander
1/2 Knorr veggie stock cube
3 - 4 cloves of finely chopped garlic ( I used half a whole garlic from the marvellous Lidl)Fresh coriander for garnish
1/4 teaspoon of turmeric
Sprinkle of chinese five spice
1 cup of Basmati rice
Preparing the Chana Dal
The chana dal needs to be soaked for 1-2 hours before using, what I do is soak a large bowlful and simmer it for 30 minutes or so and then separate it into bags of about 400g each and freeze it for using. It makes it much easier as then you can use it immediately.
Instructions
Simmer the chana dal with the turmeric until it is tender and well cooked. You can use a pressure cooker to do this to speed things up
Heat up the oil and add the cumin seeds and fry for a few seconds, add the garlic and fry until lightly browned.
Add the onions and fry until golden
Add the tomatoes, ginger and chilli combine and add the ground coriander and the stock cube.
Fry until the tomatoes are cooked and then add the mushrooms halfway through.
Crush the fennel seeds in a pestle and mortar and add
Once everything is cooked, add to the dal and simmer until the dal is at the right consistency.
Add the spinach and stir in, it will seem like an enormous amount but will very quickly reduce.
Garnish with fresh coriander
Cooking the rice
Add a dribble of oil to a pan, I use a deepish frying pan that has a lid to do rice, add the cup of rice and stir until all the grains are coated with oil. Add a quarter of a teaspoon of turmeric and stir until all the grains are coated. Sprinkle in some chinese five spice and chuck in a couple of black cardamom. Fry this at a fairly high heat whilst you boil a kettle.
Turn the rice down as low as you can and add exactly two cups of boiling water, don't stir, put the lid on and cook for 15 minutes. If it's not quite done you can tell by tipping the pan to the side if there is still liquid gathering then cook for another few minutes.
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