How to make it

  • 1. the first thing I did was soak the chana dahl for about half an hour
  • 2. then it was rinsed well and put in a large saucepan, cover them with filtered water and add the bicarbonate of soda. this will make them cook a lot faster and soften them up very well (I use this trick when I do chickpeas for hummus, although they need to soak longer)
  • 3. boil until almost tender, drain and rinse quickly with warm water
  • 4. then chop up the onion, garlic, ginger and sauté them in the oil
  • 5. once the liquid has almost completely disapperead, add the soya sauce, dry spices and let them sauté for another while
  • 6. add the chana dal to the mix, runner beans and tomatoes
  • 7. cover with just enough water so all ingredients are submerged (do not use too much or your dal will turn out too watery)
  • 8. bring to a boil and simmer for 5 mins
  • 9. add your spinach and stir
  • 10. then add the coriander, lemon juice and vegan margarine
  • 11. cook for a further 5 minutes to give time to the other veg to soften up
  • 12. serve with warm wholemeal pita bread (not GF though!) and basmati rice

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