CHANA DAHL

12 C. Water
2 C. Chana (rinsed and soaked 1-2 hours)
¾ tsp. turmeric
2 tsp. salt
2 Tbsp. ghee
1 in. ginger (finely chopped)
¾ tsp. black mustard seed
¾ tsp. cumin seed
½ tsp. asafoetida (hing)
3 seeded green chilis (finely chopped)
½ onion (finely chopped)
½ bunch fresh spinach (or other green)
2 medium tomatoes
½ lemon, juiced

1. Rinse and soak Chana for about 1-2 hours. Rinse and strain again and place in large pot. Add water and bring to boil.
2. Add ginger, chilis, and turmeric. Lower heat and simmer for 40-50 minutes until chana beans are soft.
3. In a small saucepan, heat ghee. Stirring constantly, add cumin seed, mustard seed, and brown momentarily until seeds sputter a little, then add asafetida.
4. Stir in chopped onion until lightly brown.
5. Add tomato, stirring to capture all the spices and pour into Dahl.
6. Add spinach and simmer another 10-20 minutes so.
7. Turn off heat and add salt and lemon juice.