Indian Spinach and Chickpea with Red Lentil Dal

Drain the liquid out of the chickpeas and rinse the chick peas well.

Blend the tomatoes, green chilies, and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crackles right away, oil is ready.

Add cumin seeds.

After the cumin seeds sizzle, add the tomato puree (slowly and carefully, because the oil will splatter a lot!), coriander, turmeric, cayenne and cook for about 4 minutes on medium heat.

Tomato mixture will start separating from the oil and will reduce to about half in quantity.

Add spinach, and salt, lentils and and water and let it cook covered for 10 minutes on medium low heat covered.

Add the chickpeas and mash a few of them lightly with a wooden spoon so they soften Note: add more water as needed to keep the sauce consistency to your liking, and let it cook, covered, on low heat for 7 to 8 minutes until the red lentils are soft.

Serve with Indian bread (Roti or Naan) and Indian Yellow Fried Rice with Peas.