Indian Spinach and Chickpea with Red Lentil Dal

Name: Indian Spinach and Chickpea with Red Lentil Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz. Can) Chickpeas (garbanzos); 3/4 cups Red Lentils; 3 cups Finely Chopped Spinach; 2 cups Water (or More, To Consistency You Want); 2 whole Tomatoes (med) Or 1 Cup Rough Chop Frozen; 1 whole Hot Green Chile; 2 Tablespoons Grated Fresh Ginger; 3 Tablespoons Oil; 1 teaspoon Cumin Seed; 1 Tablespoon Coriander Seed, Crushed Fine; 1/2 teaspoons Turmeric; 1/2 teaspoons Cayenne, Or To Taste; 1/2 teaspoons Salt, Or To Taste; 1/2 teaspoons Garam Masala (optional)

Servings: persons

1 can (15 Oz. Can) Chickpeas (garbanzos)
3/4 cups Red Lentils
3 cups Finely Chopped Spinach
2 cups Water (or More, To Consistency You Want)
2 whole Tomatoes (med) Or 1 Cup Rough Chop Frozen
1 whole Hot Green Chile
2 Tablespoons Grated Fresh Ginger
3 Tablespoons Oil
1 teaspoon Cumin Seed
1 Tablespoon Coriander Seed, Crushed Fine
1/2 teaspoons Turmeric
1/2 teaspoons Cayenne, Or To Taste
1/2 teaspoons Salt, Or To Taste
1/2 teaspoons Garam Masala (optional)

1
Drain the liquid out of the chickpeas and rinse the chick peas well.
2
Blend the tomatoes, green chilies, and ginger to make a puree.
3
Heat the oil in a saucepan.
4
Test the heat by adding one cumin seed to the oil; if seed crackles right away, oil is ready.
5
Add cumin seeds.
6
After the cumin seeds sizzle, add the tomato puree (slowly and carefully, because the oil will splatter a lot!
7
), coriander, turmeric, cayenne and cook for about 4 minutes on medium heat.
8
Tomato mixture will start separating from the oil and will reduce to about half in quantity.
9
Add spinach, and salt, lentils and and water and let it cook covered for 10 minutes on medium low heat covered.
10
Add the chickpeas and mash a few of them lightly with a wooden spoon so they soften Note: add more water as needed to keep the sauce consistency to your liking, and let it cook, covered, on low heat for 7 to 8 minutes until the red lentils are soft.
11
Serve with Indian bread (Roti or Naan) and Indian Yellow Fried Rice with Peas.

332

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

Saved locally in your browser — visible only to you.

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: 1 can (15 Oz. Can) Chickpeas (garbanzos), 3/4 cups Red Lentils, 3 cups Finely Chopped Spinach, 2 cups Water (or More, To Consistency You Want), and more.

Yes, Indian Spinach and Chickpea with Red Lentil Dal 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!