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SPINACH Chana DHAL | Lentil Curry Dhal Palak | Kravings

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Published on Mar 22, 2018

Chana dhal is high in fiber and is low in cholesterol and really good for you. There are lots of other health benefits, just google it and be amazed. It’s a great eaten with rice or roti, perfect paired with meat, fish, chicken or other veggies. It’s also deeeelicious! This dhal like any other dhal does need to be soaked. You need to soak this for a minimum of three hours, but I prefer to soak it overnight.

Here are the ingredients and steps to make this recipe!
1 cup of Chana Dhal

1 tsp Cumin seeds

1 tsp Mustard seeds

½ cup of Onion

1 tbsp green Chillies

1 tsp each Garlic & Ginger paste

½ tsp Turmeric

½ tsp of Chilli powder

2 cups diced Tomatoes

2 cups water

2 tsps Salt or to taste

2 cups shredded Spinach




Chana Dhal is bought dry and you need to soak this for min 3 hours to overnight. Wash this a few times to remove the cloudy water and then drain it

In a pressure cooker or pot, heat some oil and add the cumin and mustard seeds

Add the onion and allow to caramelize a little bit

Add the garlic and ginger paste and all of the powder spices

Add the tomatoes and allow to cook a little

Add the soaked dhal, the salt and the water

Close the pressure cooker and allow to cook for about 2 whistles – in a pressure cooker you should have cooked dhal in under 10 minutes and about 25 – 30 mins on a stovetop without a pressure cooker

Allow the steam to dissipate before opening the pressure cooker and give the dhal a good stir and taste for salt again

Add the Spinach, cook for a few minutes and serve

This recipe can also be made in an electric pressure cooker or an instant pot

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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