Boil the chana dhal with turmeric, a few curry leaves and a cinnamon stick on medium heat for 35-45 minutes or until the Chana dhal is tender enough to crush in your fingers. Almost all the water should have been absorbed by this point. In the last few minutes of boiling, add salt and frozen spinach. Turn off the heat now and start the tempering process
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Tempering Process-
On medium high heat add 2Tbs of canola oil to a large pan. Once the oil is heated put in the mustard, cumin seeds, curry leaves and pandan leaves. You will see the seeds spluttering while they release all their flavors. Now add the onion, chili flakes or pods, chili flakes, garlic and ginger and fry until the onions soften.
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