Chickpea & Spinach Daal
1 cup Garbanzo beans / chickpeas
1 cup peas
2 onions, diced
2 cloves garlic, diced
1 russet potato (chopped into 1cm cubes)
3-4 roma tomatoes (diced)
1/4 cup pureed cashews
half bunch spinach, chopped
1/2 bunch minced cilantro (about 3/4 cup)
1/4 tsp garam masala
1/4 tsp pan masala
1/4 tsp cumin
1/2 tsp mustard seed
1/2 tsp salt
1 tbsp oil
& hot sauce / sriracha to taste
Sautee in oil the onions, garlic til soft, add the spices, then the tomatoes. Add 2 cups of water then add the potatoes. Bring to a boil then add all remaining ingredients except the cilantro and spinach. Bring to a boil again and allow to simmer at least 45 mins. add spinach and cilantro and allow to sit with the heat off for about 10-15 mins to allow sauce to thicken and spinach to soften. I have served it here with Naan but you could just as easily use a wheat-free bread, or no bread at all.
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