In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Channa Dal Sai-Bhaji (Yellow Split Chickpeas With Spinach)
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- #99110
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 clove fresh garlic, minced
1 tablespoon peeled minced fresh ginger
1/2 cup yellow split chickpeas (channa dal), sorted and washed in 3 to 4 changes of water
1 large tomato, finely chopped
OR
1/2 cup canned tomato sauce
1 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1 package (8 ounce size) frozen spinach, thawed
1/2 bunch fresh dill, finely chopped
1 small russet potato (or any kind), peeled and finely chopped
1 small carrot, peeled and finely chopped
1 cup water
1 tablespoon fresh lime or lemon juice
finely chopped fresh cilantro
directions
Heat the oil in a large pressure cooker over medium-high heat and add the cumin seeds. They should sizzle upon contact with the hot oil.
Quickly add the onion, garlic and ginger and cook, stirring, until golden, about 5 minutes. Add the dal and cook, stirring, for about 5 minutes. Then add the tomato (or tomato sauce), salt, and cayenne pepper, and stir for about 2 minutes.
Add the spinach, dill, potato and carrot. Stir for about 5 minutes then add the water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more.
Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, add the lemon juice and stir well, mashing some of the dal and vegetables with a ladle or a spatula.
Transfer to a serving dish, garnish with the cilantro, and serve.
added by
MollyHill
nutrition data
59 calories, 5 grams fat, 4 grams carbohydrates, 1 grams protein per serving.
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