SPLIT URAD BEANS AND YELLOW SPLIT CHICKPEAS WITH SPINACH

Split Urad Beans and Yellow Split Chickpeas with Spinach image

Number Of Ingredients 20

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3/4 cup split urad beans (chilkae vaali urad dal), sorted and washed in 3 to 4 changes of water
1/2 cup , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
4 to 5 cups water
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1 large bunch fresh spinach (about 1 pound), trimmed of roots only, washed, and finely chopped
1 cup finely chopped fresh cilantro, including soft stems
2 tablespoons peeled minced fresh ginger
3 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 small onion, finely chopped
1 fresh garlic clove (large), minced
1 large tomato, finely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground dried fenugreek seeds
1/2 teaspoon ground paprika
1/2 teaspoon Garam Masala

Steps:

1. Place the dals, 4 cups water, turmeric, cayenne pepper, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, stir the dal, and simmer over medium-low heat, about minutes, adding more water if needed.2. Add the spinach, cilantro, and ginger, and continue to simmer until the spinach is wilted and the dal is creamy, about 15 minutes. Transfer to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Add the garlic, tomato, and green chili peppers, stir 1 minute, then add the coriander, cumin, fenugreek, and paprika. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves