First rinse the chana dal 2-3 times.
Add 2 & 1/4 cup water and chana dal in a medium-size saucepan. Bring to a boil and let cover & simmer 20-25 minutes until the dal cooked and there is almost no water left. Remove from heat and drain excess water if needed. Set aside.
Heat 4 Tbsp of oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger. Cook for another 2-3 minutes.
Add the chopped tomato, all spices and cook until the tomatoes become soft, stirring regularly.
While the tomatoes are cooking, add washed and drained spinach fry well till all spinach water dry well and all oil come up to the surface
Add the boiled chana dal to the skillet and continue to cook for another 5-7 minutes, stirring regularly until the spinach is soft. You can cook it longer if you prefer a less soupy consistency. Taste and adjust salt if needed.
Sprinkle garam masala powder cover and simmer low flame for about 5-6 mins.
Serve topped fresh coriander with naan, paratha, roti or rice.
Enjoy !
