Chana Dal with Spinach

Spinach Chana Dal is made of split chickpeas, spinach and few spices. Spinach can be replaced by fenugreek leaves (methi), kale or any other greens. The dal has a creamy texture and amazing taste. It is healthy, wholesome, gluten-free dish, which can be eaten with rice or roti.

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Serves 4

  • 1 cup chana dal
  • 1 small onion, finely chopped
  • 1 tbsp ginger, finely chopped
  • ½ tsp red chili powder
  • ¼ tsp asafoetida
  • 2 dry red chilies
  • 2 green chilies
  • 1-2 bunches fresh spinach, washed and chopped (you can use also frozen spinach)
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp ground cumin
  • salt to taste
  • 1-2 medium tomatoes (optional)
  • 4 tbsp vegetable oil
  • fresh green chili to garnish

How to make Channa Dal with Spinach:

  1. Wash and soak dal for 3 hours.
  2. Wash, clean and chop spinach roughly. Let it drain.
  3. Boil the dal in 4 cups of water with salt, turmeric, until the dal is soft.
  4. Chop the onions, ginger, green chilies.
  5. Heat the oil in a thick bottomed pan.
  6. Add asafoetida, cumin seeds. dry red chili and chopped onion and cook, stirring until onions turn golden brown.
  7. Add green chilies, ginger and stir-fy for aditional 2 minutes.
  8. Add chopped tomatoes if you use it. Cook for 3-4 miinutes.
  9. Then add drained spinach to the pan.
  10. Mix in a chili powder, coriander powder and cumin.
  11. Stir - fry the mixture for 7-10 minutes over low heat.
  12. Add the dal to the pan and blend into the spinach mixture, stirring gently, so that it does not break up.
  13. Transfer the mixture to a serving dish. Garnish with green chili.
  14. Serve immediately with rice or roti.
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