Spinach Chana Dal (Palak Chana Dal) Recipe

 

Spinach Chana Dal, also known as Palak Chana Dal, is a nutritious, protein-packed Indian lentil dish combining split chickpeas (chana dal) with fresh spinach. It's flavorful, vegan, gluten-free, and perfectly served with rice, roti, naan, or paratha.

Serves: 4-6

Prep Time: 15-20 minutes (plus soaking)

Cook Time: 30-45 minutes

Ingredients

• 1 cup chana dal (split Bengal gram/split chickpeas), rinsed and soaked for 30-60 minutes (or overnight for best results)

• 3-4 cups fresh spinach (palak), washed and finely chopped (about 300-400g; baby spinach works well)

• 1 medium onion, finely chopped

• 1-2 medium tomatoes, finely chopped (or pureed)

• 1-2 green chilies, slit or chopped

• 1-inch ginger, grated or finely chopped

• 3-4 garlic cloves, minced (optional)

• 1 tsp cumin seeds (jeera)

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp garam masala or coriander powder

• Pinch of asafoetida (hing, optional)

• 2-3 tbsp oil or ghee

• Salt to taste

• Juice of ½ lemon (optional, for tang)

• Fresh cilantro (coriander leaves) for garnish

• 3-4 cups water (for cooking)

Instructions

1. Prepare the dal: Drain the soaked chana dal. In a pressure cooker or pot, add the dal, turmeric, salt, and water (enough to cover by 1-2 inches). Pressure cooks for 4-6 whistles (or simmer in a pot for 45-60 minutes until soft but not mushy). If using an Instant Pot, cook on high pressure for 12-15 minutes.

2. Make the tadka (tempering): Heat oil or ghee in a pan over medium heat. Add cumin seeds and asafoetida; let them splutter. Add chopped onions and sauté until golden brown (5-7 minutes).

3. Add aromatics: Stir in ginger, garlic (if using), and green chilies. Cook for 1-2 minutes until fragrant. Add tomatoes and cook until softened and oil separates (about 5 minutes).

4. Spice it up: Add red chili powder, coriander powder (if using), and a bit more salt. Mix well.

5. Combine with spinach and dal: Add chopped spinach to the pan and cook until wilted (2-3 minutes). Then add the cooked chana dal along with its water. Mix everything, adjust consistency with hot water if too thick, and simmer for 10-15 minutes to blend flavors. Stir in garam masala and lemon juice (if using).

6. Final tempering (optional for extra flavor): In a small pan, heat 1 tsp ghee, add cumin seeds and a pinch of red chili powder, then pour over the dal.

7. Serve: Garnish with fresh cilantro. Enjoy hot!

Tips

• Soaking the dal reduces cooking time and helps it soften evenly.

• For a smoother texture, mash some dal lightly.

• Variations: Add dried fenugreek leaves (kasoori methi) or blend spinach into a paste before adding.

• It's naturally healthy—high in protein, iron from spinach, and fiber.