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Spinach chana dal

Close up of garlic and spinach chana dhal on a wide plate

Spinach chana dal

Name: Spinach chana dal
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 0
Ingredients: 200g chana lentils (Bengal gram); ¼ tsp bicarbonate of soda; 1 tsp ground turmeric; 1 medium tomato roughly chopped; 150g frozen spinach, defrosted; 1 tbsp ghee (solid); 2 small dry red chillies; 1 tsp cumin seeds; 3 garlic cloves peeled and sliced; ¼ tsp chilli powder

Mallika Basu

Published: September 3, 2026 at 3:05 PM

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

plus overnight soaking

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I’m sharing my homely version of a garlicky spinach chana dal that is very nearly a one-pot. Save the small pan to make the tadka

Freezable

Egg-free

Gluten-free

Healthy

High-fibre

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the lentils

200g chana lentils (Bengal gram)
¼ tsp bicarbonate of soda
1 tsp ground turmeric
1 medium tomato

roughly chopped
150g frozen spinach, defrosted

For the tadka

1 tbsp ghee (solid)
2 small dry red chillies
1 tsp cumin seeds
3 garlic cloves

peeled and sliced
¼ tsp chilli powder

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Nutrition: per serving

kcal251
fat8g

low
saturates3g
carbs28g
sugars7g

low
fibre8g
protein12g

high
salt0.31g

low

Method

step 1

Soak the lentils for at least 2 hrs or overnight. Rinse them and put in a pan with 1 litre of cold water and the baking soda. Bring to the boil, remove the arising foam until the surface is clear, then mix in the turmeric.
step 2

Bubble gently for 20 mins until you can squash a lentil between your fingers easily. Add the tomatoes and the spinach. Cook for another 15 mins, stirring regularly and mashing the lentils against the side of the saucepan to thicken the dal. Add a splash of hot water, if it's getting a little dry. Mix in salt to taste. Will keep frozen for up to three months, see tip.
step 3

Then, make the tadka. In a small pan, melt the ghee over a medium-high heat until it melts. Add the red chillies and sizzle for a few seconds, then add the cumin seeds, garlic and chilli powder. You’ll need to work quickly so the spices don’t burn. Turn off the heat and pour the tadka over the cooked lentils. My granny’s tip is to spoon a little dal back into the pan to nab any tadka left behind, before tipping it back into the dish. Serve with warm naans.

Tip

This will go in no time, but if you do decide to make extra for another day, freeze the dal before adding the tadka. That way, you get the full hit of the aromatic spices when you defrost a box for another meal, ready in minutes.

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