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.

This is a nutritious, protein-packed Indian-style curry combining spinach (palak), kidney beans (rajma), and eggplant (baingan or ringan in Gujarati). It's a flavorful, vegan dish inspired by traditional recipes like the Gujarati "Palak Rajma Ringan nu Shaak." It's healthy, loaded with iron from spinach, protein from rajma, and earthy flavors from eggplant. Serve with roti, rice, or paratha.

Ingredients (Serves 4)

• 1 cup dried rajma (kidney beans), soaked overnight (or 2 cans, drained)

• 300g fresh spinach (palak), washed and chopped

• 2 medium eggplants (baingan), cubed

• 2 medium tomatoes, finely chopped (or 1 cup puree)

• 1 large onion, finely chopped

• 2-3 green chilies, slit

• 1-inch ginger, grated

• 3-4 garlic cloves, minced

• 1 tsp cumin seeds (jeera)

• 1 tsp mustard seeds

• ½ tsp asafoetida (hing)

• 1 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• 2-3 tbsp oil

• Salt to taste

• Fresh cilantro for garnish

• Lemon juice (optional, for serving)

Instructions

1. Cook the rajma: If using dried beans, pressure cook soaked rajma with salt and water for 3-4 whistles until soft but not mushy. Drain and reserve some cooking liquid. (Skip if using canned.)

2. Prep the eggplant: Cube the eggplant and optionally soak in salted water for 10 minutes to reduce bitterness. Drain and pat dry.

3. Temper the spices: Heat oil in a large pan or wok over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add asafoetida, green chilies, ginger, and garlic. Sauté for 30 seconds.

Add eggplant: Stir in cubed eggplant. Cover and cook for 5-10  minutes until the eggplant becomes brown.

4. Cook the base: Add chopped onion and sauté until golden. Add tomatoes, turmeric, red chili powder, coriander powder, and salt.(Spinach is salty itself so be careful with salt). Cook until tomatoes soften and oil separates (about 5-7 minutes).

5. Combine everything: Add cooked rajma and chopped spinach. Mix well. If dry, add reserved rajma liquid or water for gravy consistency. Cover and simmer for 5-7 minutes until spinach wilts and flavors meld.

6. Finish: Sprinkle garam masala, stir, and cook uncovered for 2 minutes. Garnish with cilantro.

7. Serve: Enjoy hot with a squeeze of lemon for brightness.

This dish is hearty, customizable (add more spices for heat), and perfect for a wholesome meal. It's naturally gluten-free and vegan!