Mixed Dal With Spinach And Tomatoes - cooking recipe

Ingredients

2.5 oz chana dal, rinsed, soaked in cold water for 15 mins, drained
2.5 oz masoor dal (split red lentils), rinsed
2.5 oz moong dal (mung bean), rinsed
2 None onions, finely chopped
2 tbsp vegetable oil
2 tbsp fresh ginger, peeled, chopped
2 None green chilies, finely chopped
1 tsp turmeric
1 tsp chili powder
1 None large potato, peeled, cubed
3 None large tomatoes, peeled, chopped
4 oz baby spinach
-1 None Topping
1/4 tsp cumin seeds
1 None cinnamon stick
2 cloves garlic, finely chopped

Preparation

In a large saucepan, heat olive oil over medium heat. Cook onions until translucent. Add ginger, chilies, turmeric and chili powder. Cook for 1 min, until fragrant. Add chana dal, masoor dal, moong dal, potato, 3 cups water and 1 tsp salt. Bring to a gentle boil. Lower heat, cover pan with a lid and cook gently for 15 mins, or until lentils are tender. Add tomatoes and cook for 5 mins. Stir in spinach leaves.
Meanwhile, to make the topping, heat olive oil in a small frying pan over medium-high heat. Add cumin seeds, cinnamon stick and garlic. Cook for about 1 min, stirring once or twice, just until fragrant. Transfer to dal and stir to combine. Serve immediately.