Spinach-Chana Kootu

Spinach-Chana Kootu is a South Indian lentil soup that’s tangy, spicy, and delicious! If you don’t have time to soak the chana (chickpeas, garbanzo beans), you can boil them in the pressure cooker or use canned chickpeas.

Full of protein, iron, and fiber, this is a healthy vegetarian/vegan dish.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 1 1/2 cups kabuli chana (white) chickpeas
• 5 cups spinach, chopped
• 2 tsp tamarind paste
• 1/2 tsp turmeric powder
• Salt to taste

For Masala

• 4 tsp urad dal (split blackk gram)
• 1 tsp mustard seeds (rai)
• 4 red chillies
• Asafoetida powder (hing), a pinch

For Seasoning

• 2 tsp vegetable oil
• Asafoetida powder, a pinch
• 1 tsp mustard seeds
• 2 green chillies

Preparation

1. Rinse the chana and place in a container with salt and turmeric powder, and cook in the pressure cooker for 8-10 whistles (about 15-20 minutes). If using canned chickpeas, drain and rinse.
2. In a saucepan, add the spinach, turmeric powder, salt, and 2 cups water. Cover and cook on medium heat until the leaves are almost tender.
3. Remove from heat.
4. For the masala. heat the oil in a small pan. Add the asafoetida, urad dal, mustard seeds, and red chillies and fry until golden and let cool. In a small coffee grinder, grind into a coarse powder and set aside.
5. Add the tamarind paste, ground masala powder, and cooked chana and cook on medium heat for 2-3 minutes until the raw flavor of the tamarind and masala is gone.
6. Heat the oil in a small pan. Add the asafoetida, mustard seeds, fenugreek seeds, and fry until golden. Add the green chillies and fry for a few seconds. Pour the seasoning over the spinach-chana kootu. Adjust salt as needed and bring to a boil.
7. Serve the spinach-chana kootu with plain rice and pappadum.

Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Dals and Soups - Members