Palak Chana Dal

Palak Chana Dal
The list of ingredients and preparation is long, but this dish is great to prepare with friends. That's exactly what we thought yesterday. It was so delicious, that you ate one or two spoons too much. But as we were planning to spend our Saturday in front of the TV, watching Gossip Girl, we only had to sit on the couch, digest and relax.

Zutaten:
200 g Chana dal (halved chickpeas) e.g. from Rapunzel
2 tbsp rapeseed oil
3 tbsp turmeric
1 tsp chili powder
1 tsp cumin
2 tsp Garam Masala
½ bunch coriander
3 red onions
3 cloves of garlic
2 cm thick slices of ginger
2 tbsp almond butter (optional)
200 g frozen spinach
100 g fresh spinach
1 can coconut milk
salt and pepper
soy yoghurt
1 cup natural rice
2 cups water

Preparation:
Defrost the spinach.
Place rice in a saucepan with water, bring to the boil and simmer for 20-45 minutes covered, depending on the instructions on the packet.
Put Chana dal in a pot together with 3 times the amount of water and 1 teaspoon turmeric, bring to the boil and simmer for 45 minutes.
Put the garlic through a garlic press, chop the ginger finely and mix well.
Finely chop the onions, remove a few leaves from the coriander for decoration. Finely chop the rest of the coriander.
Heat the oil in a pan and sauté 1 teaspoon of Kumin for 1-2 minutes.
Add the onions and fry for 2-3 minutes until translucent.
Add the chopped coriander, remaining turmeric, chilli and Garam Masala. Brown for another 2 minutes.
Add the frozen spinach and the almond paste. Fry until the spinach is well mixed with the rest of the mixture.
Add the coconut milk and mix well.
Drain the Chana Dal (chickpeas) in a sieve, wash the fresh spinach and fold both into the sauce. Mix well and simmer for 2-3 minutes.
Season with salt, pepper and lemon juice.
Divide the Palak Chana Dal into different plates, garnish with soy yoghurt and coriander and serve with the finished natural rice.

sponsored by Rapunzel