How to Make Yum-Yum Chickpea and Spinach Dhal

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Before you jump to Chickpea and Spinach Dhal recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

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A lot of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you're in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not that difficult. It's about being practical, most of the time.

We hope you got benefit from reading it, now let's go back to chickpea and spinach dhal recipe. To make chickpea and spinach dhal you need 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chickpea and Spinach Dhal:

1. Use of red lentils.
2. Get of onion.
3. Provide of garlic.
4. Provide of tin chickpeas.
5. Take of reduced fat coconut milk.
6. You need of spinach.
7. Prepare of lemon.
8. Get of naan bread.
9. Take of vegetable oil.
10. Provide of tikka curry paste.

Steps to make Chickpea and Spinach Dhal:

1. Rinse and drain lentils.
2. Heat oil in large sauce pan and add chopped onion and finely chopped garlic clove for a minute..
3. Stir in tikka paste and cook for a further minute..
4. Add lentils and drained chickpeas.
5. Add coconut milk.
6. Fill coconut milk can with water and add as the curry cooks ensuring its neither too runny or too thick..
7. Let cook on medium heat for about 30 mins until lentils are done and add water as required.
8. Stir in spinach and cook for 2 to 3 minutes.
9. Squeeze in juice from lemon.
10. Serve with cooked naan.

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