Easy Spinach Chana Dal Recipe | One-Pot Indian Classic

Spinach chana dal

Spinach chana dal

Prep: 15 mins | Cook: 50 mins | Total: 1 hrs 5 mins | Serves: 0
There's something deeply satisfying about a bowl of spinach chana dal on a chilly evening, especially when it's been simmering with garlic and warming spices all afternoon. This is the kind of dish that finds its way to the table during quiet weeknights or casual weekend gatherings—any moment that calls for comfort without fuss. My version stays mostly in one pot, relying on earthy chana lentils and a generous handful of frozen spinach to create something both nourishing and deeply flavorful. What makes this spinach chana dal special is the balance of simplicity and depth. The chana lentils cook down into a creamy base, enhanced by turmeric and a touch of bicarbonate of soda that helps them along. A quick tadka of cumin, ghee, and dried red chilies finishes it off, adding a subtle warmth that lingers just enough to make you reach for another spoonful. This is home cooking at its most honest—a bowl that tastes like care, comes together without stress, and somehow always feels like exactly what was needed.

Spinach chana dal

Ingredients

  • 200g Bengal gram (chana lentils)
  • ¼ teaspoon baking soda
  • 1 teaspoon turmeric powder
  • 1 medium tomato, roughly diced
  • 150g thawed frozen spinach
  • 1 tablespoon solid ghee
  • 2 small dried red chilies
  • 1 teaspoon cumin seeds
  • 3 garlic cloves, peeled and thinly sliced
  • ¼ teaspoon red chili powder

Instructions

Step 1

**Step 1: Soak and Begin Cooking the Lentils** Grab a large bowl and cover the chana dal with cool water—enough to submerge them by a few inches. Let them soak for at least 2 hours, or overnight if you're prepping ahead. Once soaked, drain and rinse the lentils under cold water until the water runs clear. In a medium pan, combine the rinsed dal with 1 liter of fresh cold water and a pinch of baking soda. Bring it to a rolling boil over medium-high heat, then reduce to a gentle simmer. As foam rises to the surface, skim it off with a spoon—this keeps your dal nice and clear. When the water is clean-looking and the foam has mostly disappeared, stir in the turmeric. Let it simmer gently for about 10 minutes so the flavors meld and the dal starts to soften.

Step 2

## Step 2 Bring your pot back to a gentle simmer over medium-low heat. Cover it partially with a lid and let those lentils bubble away for about 20 minutes, stirring occasionally so nothing sticks to the bottom. You'll know they're ready when you can easily mash a lentil between your fingers—it should break down with just a gentle press. Stir in your tomatoes and fresh spinach, making sure the spinach wilts down into the mix. Continue cooking for another 15 minutes, uncovered, while you stir regularly and gently mash the lentils against the side of the pan to help thicken your dal naturally. If things start looking dry, splash in a bit of hot water to keep everything saucy. Season with salt to taste, starting with a pinch and adding more as needed. Once it's perfectly seasoned, your dal is ready for storage—let it cool completely before transferring to freezer-safe containers, where it'll keep beautifully for up to three months.

Step 3

First, gather all your tadka ingredients and have them measured and ready by the stove—this comes together fast, and you won't have time to hunt for the cumin once the ghee is hot. In a small pan, melt the ghee over medium-high heat, then drop in the dried red chillies and let them sizzle for just a few seconds until they puff up and darken slightly. Immediately add the cumin seeds, garlic, and chilli powder, stirring constantly for about 30 seconds until the garlic is fragrant and the cumin is toasty—don't walk away, as those spices can turn bitter in a blink. Turn off the heat and carefully pour the sizzling tadka over your cooked lentils, then use a spoon to scoop a little dal back into the pan to catch any spiced ghee left behind before tipping it back into the dish. Serve hot with warm naans, and don't miss that last bit of garlicky ghee—that's where the flavor hides.

Nutrition Information

calories: 251 calories
fat: 8 grams fat
carbohydrate: 28 grams carbohydrates
protein: 12 grams protein
fiber: 8 grams fiber
sugar: 7 grams sugar

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My Tip

Toast the cumin seeds and red chillies in the ghee until fragrant but not burnt—this releases their oils and prevents bitterness in the tadka.

Leftovers

Let any leftovers cool completely, then transfer to a lidded glass or BPA-free plastic container — the tight seal keeps the dal from drying out and prevents the ghee from absorbing fridge odors. It’ll keep well for up to 3 days. When you're ready to reheat, add a splash of water, cover, and warm gently on the stovetop over

Make It Your Own

Swap chana lentils for yellow moong dal and add a pinch of asafoetida for a gentler, more fragrant twist that still delivers that cozy, spiced comfort.

#classic indian #Dal