Chana Dal (Yellow Lentils) With Spinach Recipe

Name: Chana Dal (Yellow Lentils) With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup channa dal (in a pinch, use canned chickpeas); 3/4 cup water; 2 tablespoons vegetable oil or 2 tablespoons ghee; 1/4 teaspoon black mustard seeds; 2 bay leaves; 1 cinnamon stick; 1 onion; 3 garlic cloves, crushed; 1 teaspoon ginger (grated); 10 ounces frozen spinach, thawed; 1/2 teaspoon garam masala; 1/2 teaspoon coriander powder; 1/4 teaspoon chili powder; 1/2 teaspoon salt

Servings: persons

3/4 cup channa dal (in a pinch, use canned chickpeas)
3/4 cup water
2 tablespoons vegetable oil or 2 tablespoons ghee
1/4 teaspoon black mustard seeds
2 bay leaves
1 cinnamon stick
1 onion
3 garlic cloves, crushed
1 teaspoon ginger (grated)
10 ounces frozen spinach, thawed
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/4 teaspoon chili powder
1/2 teaspoon salt

1
Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
2
Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
3
Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
4
Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
5
Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
6
Stir in the remaining spices and salt and cook for 3-4 minutes.
7
Finally add the lentils, stir and cook a further 5 minutes.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup channa dal (in a pinch, use canned chickpeas), 3/4 cup water, 2 tablespoons vegetable oil or 2 tablespoons ghee, 1/4 teaspoon black mustard seeds, and more.

Yes, Chana Dal (Yellow Lentils) With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chana Dal (Yellow Lentils) With Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions