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Chana-Palak Dal

| March 10, 2013 Comment

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


  • 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


  1. 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.
  2. In a deep pan, boil the spinach with a little water, salt, and turmeric powder.
  3. 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.
  4. Add the cooked chickpeas to the spinach along with 1 tsp tamarind paste and let cook on medium heat for 2 minutes.
  5. 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.
  6. 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.
  7. Serve the chana-palak dal with plain rice.

Category: Dals and Soups, Dals and Soups - No-Onion No-Garlic, Vegan Dals and Soups

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