Chana-Palak Dal
Chana-Palak Dal is a spicy chickpea and spinach lentil soup that’s full of protein, fiber, and iron. This is a a healthy vegetarian/vegan soup that’s filling.
Servings: 4
Cooking Time: 30 minutes
Ingredients
- 1 cup kabuli chana (chickpeas)
- 1/2 cup toor dal (split red gram/lentil)
- 2 cups spinach, chopped
- Turmeric powder, a pinch
- 1 tsp tamarind paste
- Salt to taste
For Masala
- 3 tsp chana dal (yellow lentils.split bengal gram)
- 3 tsp dhania (coriander seeds)
- 5-6 red chillies (adjust to taste)
- Asafoetida powder (hing), a pinch
For Seasoning
- 1 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 1 tsp mustard seeds
Preparation
- Place the chickpeas in a container with turmeric powder, salt, and 2 cups water in a pressure cook. Place the toor dal ina another container with 1 cup water and turmeric powder, and cook both for 15-20 minutes.
- In a deep pan, boil the spinach with a little water, salt, and turmeric powder.
- Heat 1/4 tsp oil in a small pan. Add the asafoetida powder, chana dal, coriander seeds and roast until golden. Remove and let cool. Add the red chillies and saute for a few seconds until they start to brown. Remove and let cool. Grind the masala ingredients in a small coffee grinder into a coarse powder.
- Add the cooked chickpeas to the spinach along with 1 tsp tamarind paste and let cook on medium heat for 2 minutes.
- Add the masala powder and 1/2 cup water and cook on medium heat until the raw flavor of the masala is gone. Mash and add the cooked toor dal.
- Heat 1 tsp oil in a small pan. Add the asafoetida powder and mustard seeds. As they start to pop, pour the seasoning over the chana-palak dal. Let the kootu come to a boil; then remove from heat.
- Serve the chana-palak dal with plain rice.
Category: Dals and Soups, Dals and Soups - No-Onion No-Garlic, Vegan Dals and Soups