This Palak Dal (Spinach and Lentils) was fortuitous in that it used chana dal from my pantry, as well as some spinach and tomatoes that were lingering in the fridge! It was very quick to cook, and very warming and comforting to eat. It felt healthy 🙂
This was also my first time of roasting dal before using (lets face it, i’ve used chana dal once before!), and it really enhance the flavour of the dal. The recipe is fairly self explanatory, although I did find the lentils dried up very quickly into the 1 hour cooking time – much quicker than I expected! I will be ready with more water next time I cook. I also held off adding the spinach until right at the end, to preserve its bright green colour.